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Full text of "Diabetic cookery; recipes and menus"

DIABETIC COOKERY 

RECIPES AND MENUS 

REBECCA W. OPPENHEIMER 




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DIABETIC COOKERY 

RECIPES AND MENUS 



DIABETIC COOKERY 

RECIPES AND MENUS 



BY 

REBECCA W. OPPENHEIMER 




NEW YORK 

E. P. BUTTON & COMPANY 

681 FIFTH AVENUE 



Copyright, 1917 

BY 

E. P. BUTTON & COMPANY 



Printed in the United States of America 



LIBRARY 
(? /V UNIVERSITY OF CAUFOftWA 

/ iJ'p iANTA fiABAARA 



PREFACE 

The author would feel diffidence in publishing a cook 
book when so many excellent ones already exist, if it 
were not that she is here treating a special field in which 
her opportunities for observation and practice have been 
exceptional. 

Because of her own need, the author became interested in 
diabetic foods given to patients in the highly successful 
treatments at Carlsbad and Neuenahr, where she spent her 
summers for eight years. Each year she saw the prepara- 
tion of special recipes, worked out with scrupulous accuracy 
of measurement, and with unusual success in making the 
dietaries attractive to patients whose appetites were un- 
certain and difficult to satisfy. Little by little she collected 
and adapted the recipes which appear in this book. Each 
one has been cooked and tested by the author under the 
direction of a physician. 

The tastes of the normal individual have been, and are 
being, catered to in a plethora of cook books, but the needs 
of the diabetic must be met in quite a different fashion. 
Little has been done for the general public in this country 
in preparing special recipes for the diabetic, and in working 
out their food values. Inasmuch as each person's carbohy- 
drate tolerance is different, it is absolutely essential that the 
carbohydrate content of each recipe be known ; only then 
can it be safely used. Furthermore, under some conditions, 
when the carbohydrate content of the diet is reduced, 
extra protein and fat are prescribed by the doctor to meet 
the energy requirement of the individual. Accordingly 



vi PREFACE 

the author has had the protein, fat, and carbohydrate 
grams, as well as the total value in calories, computed for 
each recipe. She believes that her work should make it 
possible for those who have the problem of a diabetic dietary 
to combine each day's rations in a way to be both safe and 
attractive. 

The recipes and menus are so arranged that they are 
readily understood and directions can be easily followed. 

Thanks and grateful acknowledgment are due to the 
late Dr. Richard Stein for his unfailing interest in this 
undertaking and to Miss Helene M. Pope of Teachers 
College for her valued help in computation. The author is 
under special obligation to Mrs. Mary S. Rose whose 
Laboratory Handbook for Dietetics has been used as the 
basis of all calculations. 

Rebecca W. Oppenheimer. 

New York City 
May I, igi7 



I 

2 

3 
4 
5 
6 

7 

8 
9 

lO 



BIBLIOGRAPHICAL NOTE 

Mrs. Rorer's Cook Book. 

The Century Cook Book. 

Miss Parloa's Farmers* Bulletin. 

Poole : Cookery for the Diabetic. 

Rose : A Laboratory Handbook for Dietetics. 

Dr. E. P. Joslin: Diet Tables. 

Dr. Wm. Ebstein: Uber die Lebensweise der Zucker- 

kranken. 
Dr. H. Straus: Winkefur die Diabetische Kiiche. 
K. Grube : The Dietetic Treatment of Diabetics. 
Winbxer: 365 Speisezettel fiir Diabetiker. 





CONTENTS 


1 








PAGB 


PREFACE 


• •••••• 


V 


BIBLIOGRAPHY . 




vi 


PRELIMINARY REMARKS 




I 


DIET TABLES .... 




7 


.No. I. 


For Free Use . 




8 


No. 2. 


For Moderate Use 




II 


No. 3. 


Special Foods . 




12 


No. 4. 


Forbidden Foods 




13 


No. 5. 


Permitted Drinks 




13 


No. 6. 


Percentages of Carbohydrates 


14 




Standard Food Values . 


15 


No. 7- 


Cheese 


15 


No. 8. 


Nuts 


16 


BREAD, ROLLS, MUFFINS .... 


17 


Made 


WITH Aleuronat .... 


18 


Made 


with Almond Flour . 


. 18 


Made 


with Lyster's Preparations 


20 


CAKES 




22 


Large Cakes . . . . . 


23 


Small Cakes . . . 


. 26 


CASOID PREPARATIONS .... 


31 


Breads, Biscuits, etc 


32 


Desserts 


35 


NUT FLAVORIxNTGS, SAUCES, DESSERTS . 


39 


Flavorings . 


. 


41 



VUl 



CONTENTS 



Sauces 

Puddings 

Custards 

Gelatine Desserts 

Plain Creams 

Parfaits, Mousses 

Ice Creams . 

Water Ices, Roman Punch 

Miscellaneous Desserts 

EGG DISHES 

FISH 

List, with Food Values 
Directions for Preparing 
Shell Fish . 
Miscellaneous Dishes 

MEATS, POULTRY, AND GAME 

List, with Food Values 
General Directions 
Left-Overs. 

FRUITS 
SALADS 

Dressings . 
Raw Vegetables . 
Cooked Vegetables 
Meat . 
Fish 

SAUCES FOR MEATS AND FISH 
SOUPS AND BROTHS 

Meat Soups . 

Meat Broths 

Vegetable Cream Soups 

Sweet Soups 

Fish Broths and Soups 



CONTENTS 








ix 


PAGB 


VEGETABLES Il8 


List, with Food Values 








119 


General Rules . 








120 


Recipes 








120 


Sauces for Vegetables 








140 


MISCELLANEOUS RECIPES . 








142 


Cereals, Cocoa . 








. 143 


Artificial Milk . 








144 


TYPICAL DIETARIES . 








145 


Spring Dietaries . 








148 


Summer Dietaries 








150 


Autumn Dietaries 








152 


Winter Dietaries 








154 


An Abstinence Day 








156 



Diabetic Cookery 

PRELIMINARY REMARKS 



1. Breads, Cakes, etc. 

2. Butter 

3. Cream 

4. Flour 

5. Saccharin 



6. Crystallose 

7. Special Articles 

(Where these can be purchased) 

8. Table of Measurements 

and Equivalents. 



Diabetic Cookery 



Preliminary Remarks 

I. Breads, Cakes, etc. 

Vary bread, muffins, rolls, cakes, etc., daily. A small 
quantity, just sufficient for one or two days' use at most, 
should be baked at a time, as any bread, etc., baked with 
Casoid Flour, Aleuronat or Almond Flour grows stale and 
tasteless very quickly. 

2. Butter 

Use sweet (imsalted) butter for the table, and for cook- 
ing purposes, wherever it is possible. Serve butter with 
every meal, unless its use is forbidden. 

3. Cream 

Top milk, i. e., the milk which rises to the top of the 
bottle, should be used for preparing sauces, custards, 
etc., as it is really thin cream, 20%; it is not quite so 
heavy as thick cream, 40%, but it is more digestible, 

3 



4 DIABETIC COOKERY 

and answers all purposes, except for making ice creams, 
mousses, parfaits, etc. 

Serve sour cream, 2-3 days old, frequently in place of 
cheese. 

4. Flour 

Prepare almond flour or meal at home; this is a very 
simple process and insures absolute purity. Do not grind 
more than j^ lb. almonds at a time, as they mold quickly. 
Blanch ^ lb. Valencia almonds; dry thoroughly; grind 
very fine in an almond grinder; sift like ordinary floiu*; 
keep in a covered glass jar in a cool place. 

5. Saccharin 

When saccharin is used for sweetening, dissolve one or 

two half-grain tablets in a teaspoonful of warm water, 

and add to the mixture. In sweetening cooked fruits, 
add saccharin just before serving. 

6. Crystallose 

Dissolve 8-10 crystals in i oz. of hot water, when cool 
pour into a small bottle, cork well, keep in a dark place; 
use for sweetening as directed. 6-8 drops are generally 
sufficient. 

7. Special Articles 

The following articles have been specially tested, and 
are the preparations which should be used in cooking 
for diabetics : 



DIABETIC COOKERY ' 5 

A riicle Can be purchased at 

Aleuronat Flour* . , Lehn & Fink, 120 William St., 

New York City 
Almond Flour ■ - , • 

Casoid Flour Thomas Leeming & Sons, 

233 Broadway, New York 
City 
Cocoa (Cracked Cocoa or 

Cocoa Nibs) Park & Tilford, NewYorkCity 

Coffee Essence Crosse & Blackwell, New 

York City 
Flavoring Extracts (Burnett's) 
Saccharin Tablets (X or Parke, Davis & Co., New 

J^ Or.) York City 

Crystallose A. Klipstein & Co., 654 Green- . 

wich St., New York City 

Ho3rt's Sweetina The Pure Gluten Food Co., 

90-92 West Broadway, 
New York City 
Proto Puffs, Nos. I and Health Food Co., 25 Lexing- 
2,andotherprepara- ton Avenue, New York 

tions City 

Lyster's Prepared Casein Lyster Brothers, Afidover, 

Diabetic Flour Massachusetts 

Gum Gluten Special Flour, The Pure Gluten Food Co., 
Dainty Fluffs, Nos. 90-92 West Broadway, New 
I and 2, and other York City 

preparations 

Royal Baking Powder 

» Existing conditions may make it difficult at present to obtain Aleu- 
ronat Flour, or Casoid Flour, as these preparations are manufactured 
abroad. As a substitute use Lyster's Prepared Casein Diabetic Flour, 
or Gum Gluten Special Flour, which will give satisfaction. 



DIABETIC COOKERY 



8. Table of Measurements and Equivalents 

3 Teaspoons = i Tablespoon yi Cup = ^ Gill 

4 Tablespoons = i Oz. }4 Cup = i Gill 

4 Tablespoons = yi Cup i Cup = 2 Gills, or }4 Pt. 

i6 Tablespoons = I Cup 2 Cups =4 Gills, or i Pt. 

I Oz. = 28.35 Grams 

I Lb. = 453.6 " 
I gram protein =4 calories i kilogram =2.2 pounds 



I gm. carbohydrate =4 cal- 
ories 
I gram fat =9 calories 
I gram alcohol = 7 calories 
6.25 grams protein contain 
I gram nitrogen 



30 grams or cubic centi- 
meters =1 ounce 

A patient "at rest" re- 
quires 25 to 30 calories 
per kilogram body weight 



Diet Tables 



1. Foods to be Used 

Freely 

2. Foods to be Used 

Moderately 

3. Especially Valuable 

Foods 

4. Foods Strictly For- 

bidden 



Drinks Permitted 

(a) Percentages of 
Carbohydrates 

(b) a few Standard 
Food Values 

Values for Cheese 
Values for Nuts 



DIET TABLES 



TABLE I 



Foods iinder this Table may be used freely under 
direction. 









Internal 


External 




Fresh Meats 




Parts 




Parts 


I. 


Beef 


I. 


Brain 




I. 


Feet 


2. 


Lamb 


2. 


Heart 




2. 


Ears 


3- 


Mutton 


3- 


Kidneys 




3- 


Tail 


4- 


Pork 


4- 


Marrow 




4. 


Mouth (used 


5- 


Veal 


5- 


Sweetbreads 




for salad in 






6. 


Tongue 






Germany) 




Poultry 






Game 


I. 


Capon 






I. 


Canvasback Duck 


2. 


Chicken 






2. 


Grouse 




3- 


Duck 






3- 


Prairie Chicken 


4- 


Goose 






4- 


Plover 




5- 


Guinea Chicken 




5- 


Quail 




6. 


Pigeon 






6. 


Redhead Duck 


7- 


Squab 






7- 


Venison 




8. 


Turkey 






8. 
9- 


Wild Duck 
Wild Turkey 



DIABETIC COOKERY 



Dried, Cured, Smoked, and Salted Meats 
I. Bacon 3. Ham 



2. Beef 

Fresh Fish 

1. All Fresh Fish 

2. Shad Roe 

3. Frogs' Legs 



4. Sausage (home made) 
5. Tongue 

Smoked, Dried, and Cured Fish 

Anchovies 6. Sardelles 



Cod 
Eels 
Herring 
Mackerel 



Sardines 

Sprats 

Sturgeon 



1. Clams 

2. Lobsters 



Shell Fish 

3. Oysters 

4. Scallops 
7. Turtle 



Animal and Vegetable Fats 



10. Caviar 



5. Shrimps 

6. Terrapin 



Milk 
Preparations 



1. Butter 

2. Drippings 

3. Lard 



4. Crisco 

5. Olive Oil 

6. Wesson Oil 



1. Sweet and Sour 

Cream 

2. Cream Cheeses 

(See Table III) 

3. Parmesan Cheese 



Vegetables 



Jerusalem Artichokes 
Asparagus 
vString Beans 
Beet Tops 
Brussels Sprouts 
Cuctmibers 



7 
8 

9 

ID 
II 
12 



Kohlrabi 

Young Onions 

Sauerkraut 

Sorrel 

Spinach 

Squash 



13. Swiss Chard 



lO 



DIABETIC COOKERY 
Vegetable Salads 



1 . Lettuce 

2. Endive 

3. Romaine 

4. Cress 



5. Dandelion 

6. Field 

7. Cucumber 

8. Chicory 



Flour 



1. Aleuronat 

2. Casoid 



3. Lyster's Prepared Casein 

Diabetic Flour 

4. Glutosac Gluten Flour 



Nuts 

All nuts (except Chestnuts, Peanuts, and Cocoanuts; 
these to be used under doctor's direction only). 



Relishes 



1. Capers 

2. Dill Pickles 

3. Horseradish 



4. Mustard 7. Radishes 

5. Olives 8. Pickled Wal- 

6. Mixed Pickles nuts 



Catsups and Sauces in limited quantities. 



Condiments 



1. Anise-seed 4. Kummel 6. Pepper (white, 

2. Cinnamon 5. Nutmeg black, and red) 

3. Dill 7. Salt 



DIABETIC COOKERY 
TABLE II 



II 



Foods under this Table may be used moderately 
and occasionally. 

Fruits 



I. 


Apples (i small one) 


7- 


Lemons 


2 


Apricots (i small one) 


8. 


Oranges (sour) 


3 


Currants (i tablespf.) 


9- 


Peaches (i small 


4 


Cranberries 




one, ripe) 


5 


Grape Fruit 


lO. 


Pears (i small one) 


6 


Green Gooseberries 


II. 


Rhubarb 



12. Strawberries (8-io) 



Vegetables 



I. 


Artichokes 


lO. 


Cooked lettuce 


2. 


Broccoli 


II. 


Mushrooms 


3- 


Savoy Cabbage 


12. 


Okra 


4- 


Celeriac (Knob Celery) 


13- 


Oyster Plant 


5- 


Celery (table) 


14. 


Potatoes (one) 


6. 


Egg Plant 


15- 


Pimipkin 


7- 


Kale 


16. 


Sweet Peppers 


8. 


Carrots 


17- 


Tomatoes (one) 


9- 


Cauliflower 


18. 


Turnips 



Vegetable Salads 



1 . Asparagus 

2. Celeriac (Knob Celery) 

3. Celery 



4. Cabbage 

5. Cauliflower 

6. Tomato 



12 



DIABETIC COOKERY 
Cheeses 



1. Chester 

2. Edam 



3. Roquefort 

4. Swiss 



TABLE III 

The following foods, owing to their great nutritive 
qualities, are especially valuable. 



1. Butter 

2. Olive Oil 



3. Cream 

4. Devonshire Cream 



Cream Cheeses 



1. Gervais 

2. Neufch^tel 

3. Stilton 

4- 



Cheddar 



5. Brie 

6. Camembert 

7. Pot-cheese 

8. Philadelphia Cream Cheese 



Meat and Poultry 



1 . Bacon 

2. Ham 

3. Pork 

4. Tongue 



5. Beef 

6. Mutton 

7. Goose 

8. Duck 



Fish and Eggs 



1. Mackerel 

2. Salmon 



3. Caviar 
4- Eggs 



DIABETIC COOKERY 



13 





TABLE IV 






Foods Strictly Forbidden 


I. 


Sugars 


15. 


Beets (on doctor's 


2. 


All Farinaceous Foods 




order) 




and Starches 


16. 


Large Onions 


3- 


Pies 


17- 


All Sweet and Dried 


4- 


Puddings 




Fruits 


5- 


Flour 


18. 


Honey 


6. 


Bread 


19. 


Levulose 


7- 


Biscuits 


20. 


All Sweet Wines 


8. 


Rice (by permission only) 


21. 


Liqueurs 


9- 


Sago 


22. 


Cordials 


10. 


Arrowroot 


23. 


Syrups 


II. 


Barley 


24. 


Beer 


12. 


Oatmeal (by permission 


25- 


Ale 




only) 


26. 


Stout 


13- 


Tapioca 


27. 


Porter 


14. 


Macaroni 


28. 


Chocolate 




29. Condensed Milk 




TABLE V 





Drinks Permitted 
Sweetened with Saccharin only 



I. 


Natural and Carbonated 


8. 


Clabber 




Waters 


9- 


Cognac 


2. 


Lemonade 


10. 


Rtmi 


3- 


Tea 


II. 


Whiskey 


4- 


Coffee 


12. 


Moselle and Rhine 


5- 


Van Houten's Cocoa 




Wines 


6. 


Cracked Cocoa or Cocoa 


13- 


Bordeaux, Burgundy, 




Nibs 




and other sugarless 


7- 


Sweet and Sour Cream 




wines 



14 



DIABETIC COOKERY 



TABLE VI* 



(A) FOODS ARRANGED APPROXIMATELY ACCORDING TO 
PERCENTAGE OF CARBOHYDRATES 



5% 


10% 


15% 


20% 


Lettuce Cauliflower 
Spinach Tomatoes 
Sauerkraut Rhubarb 
String Beans Egg Plant 
H Celery Leeks 
rf Asparagus Beet Greens 
5 Cucumbers Water Cress 
H Brussels Cabbage 
g Sprouts Radishes 
> Sorrel Pumpkin 
Endive Kohlrabi 
Dandelions Broccoli 
Swiss Chard Vegetable 
Sea Kale Marrow 


Onions 

Squash 

Turnips 

Carrots 

Okra 

Mushrooms 

Beets 


Green Peas 
Artichokes 
Parsnips 
Canned 
Lima Beans 


Potatoes 
Shell Beans 
Baked Beans 
Green Corn 
Boiled Rice 
Boiled 
Macaroni 


f Ripe Olives (20% fat) 
Grape Fruit 


Lemons 

Oranges 

Cranberries 

Strawberries 

Blackberries 

Gooseberries 

Peaches 

Pineapple 

Watermelon 


Apples 

Pears 

Apricots 

Blueberries 

Cherries 

Currants 

Raspberries 

Huckleberries 


Plums 
Bananas 


Butternuts 
to Pignolias 


Brazil Nuts 
Bk. Walnuts 
Hickory 
Pecans 
Filberts 


Almonds 
Walnuts (Eng.) 
Beechnuts 
Pistachios 
Pine Nuts 


Peanuts 


H 

65 


40% 

Chestnuts 


y Unsweetened & Unspiced 
£2 Pickles, Clams, Oysters, 
S Scallops, Liver, Fish Roe 


Reckon available carbohydrates in 
vegetables of 5% group as 3%, of 10% 
group as 6%. 



'This table is inserted by the kind permission of Dr. E. P. Joslin, 
through Lea & Febiger, Philadelphia, Pa., the publishers of his book, 
Treatment of Diabetes Mellitus. 



DIABETIC COOKERY 

(B) A FEW STANDARD FOOD VALUES 



15 



(30 grams i oz.) Protein Fat Carbohydrates 

Contain Approximately Grams 

Oatmeal, dry wgt. . . 5 2 20 ... . 

Meat (uncooked) . . . 6 2 o . . . . 

Meat (cooked) . . . . 8 3 o.... 

Broth 0.7 o 0.... 



Calories 



Potato I.. 

Bacon (cooked) . . . 5. . 

Cream, 40% . . . . r. .. 

" 20% . . . . I... 

Milk I... 

Bread 3... 

Butter 0.. . 

Egg (one) . ^ . . . . 6. . , 

Brazil Nuts . . . . 5 . . 

Orange (one) . . . . o. . 

Grape Fruit (one) . . . o. . 

Vegetables. 5-10 % groups 0.5. 



. o. 

•15- 
.12. 
. 6. 
. I. 
o. 

•25- 

• 5- 
.20. 
. o. 
. o. 
, o. 



. 6. 
. o. 
. I . 
. I. 

. 2. 
18. 
. O. 

. o. 

. 2. 

. ID. 

10. 

. I. 



.110 

40 

. 60 

3 

30 
•155 
. 120 
. 60 
. 20 

90 
.240 

75 
.210 

■ 40 

40 

, 6 



TABLE VII 
CHEESE 



Kinds 


Weight 


Protein 


Fat 


Carbo- 
hydrates 


Total 
Calories 






Cms. 


Cms. 


Cms. 




American, pale 


I lb. 


130.64 


162.84 


1-35 


1994 


Brie 


" 


72.12 


95.25 


6-35 


1171 


Cheddar 


" 


125.64 


166.90 


18.60 


2079 


Cottage 


" 


94.80 


4-54 


19-51 


498 


Cream 




117.48 


152.84 


10.88 


1888 


Neufchatel 


" 


84.82 


124.30 


6.80 


1485 


Pineapple 


" 


135-60 


176.44 


11.79 


2178 


Roquefort 


" 


102.50 


133-80 


8.16 


1647 


Swiss 




125.18 


158.30 


5-90 


1949 



i6 



^DIABETIC COOKERY 

TABLE VIII 

NUTS 



Kinds 


Weight 


Protein 


Fat 


Carbo- 
hydrates 


Total 
Calories 






Cms. 


Cms. 


Cms. 




Almonds 


I lb. 


95-25 


249.03 


78.47 


2936 


Brazil nuts 






77.11 


303.10 


31-75 


3162 


Butter nuts 






126.55 


277.60 


15-86 


3068 


Filberts 






70.76 


296.20 


58.97 


3185 


Hickory nuts 






69.86 


305-72 


51-70 


3238 


Pecans 






43-55 


319-79 


69.40 


3330 


Pine nuts 






153-77 


224.93 


73-94 


2905 


Walnuts (California) 






83.46 


292.10 


58-97 


3199 


Walnuts (black) 






125.19 


255-38 


53-06 


3012 


Pistachios 




101.14 


244-93 


73-94 


2905 



Bread, Rolls, Muffins 

ALEURONAT PREPARATIONS 
Aleuronat Bread, Rolls, Muffins 

ALMOND FLOUR PREPARATIONS 

Almond Bread 2. Almond Muffins 

3. Almond Bread Muffins 

LYSTER'S PREPARATIONS 
Diabetic Muffins 2. Flour and Bran Muffins 



17 



BREAD, ROLLS, AND MUFFINS 

MADE WITH ALEURONAT 

I. Aleuronat Bread, Rolls, and Muffins 

Protein 33.23 Gms. 2 tablespf. Aleuronat Flour or yi oz. 
Fat 14.07 " 2 tablespf. Almond Flour or yi oz. 

Carb. 0.08 " 2 Eggs 

Total Cal. 260 \i teaspf. Salt 

^ teaspf. Baking Powder 

20% Cream, or Top Milk 

Mix and sift flour, salt, and baking powder; stir in eggs 
and top milk enough to make a soft dough, beat % hr. 
with a spoon; drop into well-buttered small round bread 
pan, and bake ^ hr. in a moderate oven. 

This same quantity will make from 5-6 small rolls. 

By adding 2 saccharin tablets, a sweet muffin can be 
made. 

MADE WITH ALMOND FLOUR 

I. Almond Bread 

Protein 28.78 Gms. 4 tablespf. Almond Flour or i oz. 

Fat 33.65 " 2 Eggs (separated) 

Carb. 0.15 " \yi tablespf. Butter 

Total Cal. 418 A pinch of Salt 

^ teaspf. Baking Powder 
18 



DIABETIC COOKERY 



19 



Cream butter; add egg j'-olks and salt and beat thor- 
oughly; next add the flour and baking powder; stir very 
smooth; last fold in the stiffly beaten whites. Bake in 
a buttered shallow cake tin, for J4 hr., in a moderate 
oven. 

2. Almond Muffins 



Protein 45.57 Gms. 
Fat 45.48 " 
Carb. 0.19 " 
Total Cal. 592 



5 tablespf . ground Almond Flour 

or 1)4 oz. 
4 Eggs 

A pinch of Salt 
2 Saccharin tablets 
i}4 tablespf. Butter 



Melt butter; cream it when cool; add 2 eggs, and half 
the Almond Flour; stir 10 minutes; separate remaining 
eggs; beat whites to a stiff froth. Dissolve saccharin in 
X teaspf. water; add to the 2 egg yolks; beat lightly, 
stir into other mixture; now add the rest of the flour, stir 
thoroughly; fold in the stiffly beaten egg whites, and bake 
in well-buttered muffin rings in a moderate oven, from 20-30 
minutes. 

3. Almond Bread Muffins 



Protein 43.09 Gms. 
Fat 77.36 " 
Carb. 19.60 " 
Total Cal. 947 



}4 lb. blanched 

Almonds 
3 Eggs 
Pinch of Salt 



and ground 



Beat whites very stiff; beat yolks lightly; add salt; 
beat into whites gradually, alternating with the Almonds. 
Bake in greased pan 20-30 minutes. 



20 DIABETIC COOKERY 

MADE WITH LYSTER'S PREPARATIONS 

I. Diabetic Muffins 

(Used by Dr. E. P. Joslin) 

All of flour in one of the round boxes of Lyster's Prepared 
Casein Diabetic Flour 

1 Egg 

3 tablespf. of sweet heavy Cream, (40%) 

2 tablespf. of melted Butter 

Same quantity of drippings, bacon fat, melted lard, or 
Crisco may be used in place of butter. 

This will make six to eight mviffins. Each muffin has 
food value equivalent to one egg. 

Beat white of egg very stiff; beat yolk separately from 
white; to the beaten yolk add the cream and melted 
Crisco, (Crisco to be measured after it is melted); then 
add the beaten white of egg; lastly the flour, beating the 
mixture all the while the flour is slowly added. Put in 
buttered, hot muffln irons, and bake for 10 to 20 minutes. 
If a gas range is used, bake 10 minutes; if coal range is 
used, have the oven hot and bake for 15 minutes. Oven 
door should not be opened for ten minutes. 

(Use old-fashioned cast-iron muffin iron.) 

2. Flour and Bran Muffins 

I level tablespoon Lard 

1 Egg 

2 tablespf. heavy Cream 
I cup washed Bran 

I package Lyster's Flour 
}4 cup Water, or less 

Tie dry bran in cheesecloth and soak i hour. Wash 



DIABETIC COOKERY 21 

by squeezing water through and through. Change water 
several times, wring dry. 

Separate egg and beat thoroughly. Add to the egg 
yolk the melted lard, cream, and beaten egg white. Add 
Lyster's Flour, washed bran, and water. Make nine 
muffins. 



Cakes 

MADE WITH NUTS OR ALEURONAT 
Large Cakes 



1. Almond Sponge 

2. Almond Mocha 

3. Hazelnut or Filbert 7 

4. English Walnut 8 

9. Crumb Cake 

Small Cakes 



5. Chocolate Layer 

6. Cheese 
Coffee 
Cinnamon 



1. Cookies No. i 

2. Cookies No. 2 

3. Ginger Cookies (Poole) 

4. Spice Cookies (Von 

Winkler) 

5. Chocolate (Cocoa) Cookies 

6. Cinnamon Bars 



7. Anise Zwieback 

8. Anise Drops 

9. Almond Macaroons 

10. Hazelnut or Filbert 

Macaroons 

1 1 . English Walnut Ma- 

caroons 



12. Zwieback (Von Winkler) 



23 



CAKES 

MADE WITH NUTS OR ALEURONAT 

Large Cakes 

I. Almond Sponge Cake (Individual) 

Protein 16.30 Cms. 2 tablespf. blanched and grated 

Fat 19.08 " Almonds 

Carb. 2.84 " 2 Eggs beaten separately- 

Total Cal. 248 Pinch of Salt 

2-3 Saccharin tablets 

Stir the yolks of the eggs foamy; add almonds, salt, and 
saccharin; fold in the stifHy beaten whites, and bake in a 
moderate oven, in a well-buttered cake pan. 

2. Almond Mocha Cake (Individual) 

Use the above ingredients, flavoring with a tablespf. 
of Crosse & Blackwell's coffee essence. Bake in two 
layers; when cold spread whipped cream flavored with 
coffee between the two layers. 

Protein 17.60 Cms. For the Coffee Cream use: 

Fat 42.68 " 14 pt. Cream 

Carb. 4.61 " Saccharin to taste 

Total Cal. 473 i tablespf. Coffee Extract 

(Crosse & Blackwell's) 
23 



24 



DIABETIC COOKERY 



3. Hazelnut or Filbert Cake (Individual) 



Protein 

Fat 

Carb. 



14.39 Gms. 

21.13 " 

1.87 " 



Total Cal. 255 



Like Almond Sponge Cake, us- 
ing 2 tablespf. unblanched 
grated Hazelnuts in place of 
the Almonds. 



4. English Walnut Cake (Individual) 



Protein 

Fat 

Carb. 



16.32 Gms. 
22.19 " 
2.44 " 



Total Cal. 275 



Like Almond Sponge Cake, us- 
ing 2 tablespf. grated English 
Walnuts in place of the Al- 
monds. 



5. Chocolate Layer Cake (Individual) 



Protein 10.99 Gms 
Fat 20.39 " 
Carb. 4.68 " 
Total Cal. 245 



2 tablespf. blanched and pounded 
Almonds 
' i>^ teaspf. Van Houten's Cocoa 

I Egg 

I tablespf. Cream 
6 drops Vanilla Extract 
Saccharin to taste 



Stir the egg to foam, add ahnonds and the cocoa which 
has been dissolved in the cream, then add vanilla extract 
and the saccharin. Bake in two layers on well-buttered 
tins in a moderate oven ; when cold, spread whipped cream 
between the layers, and on the top layer. 

6. Cheese Cake (Individual) 



Protein 49.18 Gms. 
Fat 18.23 " 
Carb. 12.77 " 
Total Cal. 412 



2 tablespf. Aleuronat 
2 Eggs 

1 teaspf. Butter 

2 tablespf. Almond Flour 



DIABETIC COOKERY 25 

}4 teaspf. Royal Baking Powder 

2 Saccharin tablets 

5 tablespf. Pot-cheese 

Cream or top milk, enough to make a soft dough. 

Cream butter, stir in one well-beaten egg in which the 
saccharin has been dissolved, sift in Aleuronat, almonds, 
and baking powder; then beat, making a dough soft 
enough to roll out; cover the dough and let it stand for 
>^ hour; during this time strain pot-cheese through a 
puree sieve, stir into this i egg yolk, 2-3 saccharin tablets, 
cream, and the egg white beaten very stiff; now roll out 
dough; butter a small spring form, put the dough into it, 
spread the cheese mixture on this, and bake }4-H hr. in 
a moderate oven. 

7. Coffee Cake (Individual) 

Protein 32.10 Gms. 4 tablespf. Butter 

Fat 72.48 " 2 Eggs separated 

Carb. 5.78 " 2 tablespf. Aleuronat 

Total Cal. 803 4 tablespf. Almonds 

}4 teaspf. Royal Baking Powder 

}4 teaspf. Vanilla Extract 

3 Saccharin tablets 

Cream butter, add egg yolks, Aleuronat, etc. 

8. Cinnamon Cake (Individual) 

Protein 32.38 Gms. 2 tablespf. Aleuronat 

Fat 13.78 " 2 tablespf. Almond Flour 

Carb. 2.72 " 2 Eggs 

Total Cal. 264 3 Saccharin tablets 

}4 teaspf. Baking Powder 

^ teaspf. ground Cinnamon 

Cream to make a soft batter 



26 DIABETIC COOKERY 

Foam egg yolks, add Aleuronat, almonds, etc., last the 
stiff egg whites; pour into buttered cake tin; bake }4-H 
hr. in a moderate oven. 

9. Crumb Cake (Individual) 

Protein 34.36 Gms. 2 tablespf. grated Almonds 

Fat 1979 " 2 Eggs 

Carb. 5.25 " }4 teaspf. Cinnamon 

Total Cal. 336 >^ teaspf. Lemon Juice 

}4 teaspf. grated Lemon rind 

)4 teaspf. Baking Powder 

Saccharin to taste 

Beat eggs foamy with the saccharin dissolved in }4 teaspf. 
of hot water; add other ingredients, baking powder last. 
Have the cake mold well buttered, and bake from 20-30 
minutes in a moderate oven. 

CAKES 

MADE WITH NUTS OR ALEURONAT 

Small Cakes 

I. Cookies, No. i 

Protein 32.36 Gms. 8 tablespf. Butter 

Fat 165.04 " 12 tablespf. grated, blanched 

Carb. 1704 " Almonds 

Total Cal. 1682 i Egg yolk, raw 

Saccharin, 5-6 tablets 

8-10 drops Vanilla Extract 

3 hard-boiled yolks of Eggs 
mashed through a strainer 

I teaspf. grated Lemon rind 



DIABETIC COOKERY 27 

Cream butter, add almonds, the strained egg yolks and 
other ingredients, moistening with the raw egg yolk. 
Roll out dough, cut out with biscuit cutter, sprinkle with 
chopped almonds, and bake on buttered tins. 

2. Cookies, No. 2 

Protein 25.99 Gms. 2 tablespf. Aleuronat 

Fat 30.19 " 2 tablespf. ground Almonds 

Carb. 9.07 " I tablespf. Butter 

Total Cal. 412 ^2 teaspf . ground Cinnamon 

}4 teaspf. Royal Baking Powder 

I Egg 

2-3 Saccharin tablets 

Cream, or top Milk 

Cream the butter; mix and sift Aleuronat, almonds, and 
baking powder; dissolve saccharin in a few drops of warm 
water. Blend butter with the sifted flour; add cinnamon 
and saccharin, next the whole egg, and lastly cream enough 
to make a dough stiff enough to roll out. 

Roll out yi inch thick, cut out with a cake cutter, and 
bake in a moderate oven. 

3. Ginger Cookies 

Protein 28.51 Gms. 4 tablespf. Almond Flour 

Fat 22.31 " 2 Eggs separated 

Carb. 5.63 " 4 Saccharin tablets 

Total Cal. 340 i tablespf. Cream 

}4 teaspf. ground Ginger 

Foam egg yolks with saccharin dissolved in a few drops 
of water; add almond flour, ginger, and cream, stir smooth; 
drop from teaspoon on a buttered tin; flatten out, and 
bake in a moderate oven. 



28 DIABETIC COOKERY 

4. Spice Cookies 

Protein 31.95 Gms. 4 tablespf. Almond Flour 

Fat 31.32 " 2 Eggs, separated 

Carb. 8.47 " 3-4 Saccharin tablets 

Total Cal. 445 i tablespf. Cream 

I teaspf . mixed spices 
(Cinnamon, Cloves, and grated Nutmeg) 

Proceed as above, sprinkling a few coarsely chopped 
blanched almonds on top of the cakes. 

5. Chocolate (Cocoa) Cookies 

Protein 26.04 Gms. 3 tablespf. Almond Flour 

Fat 17-56 " 2 Eggs, separated 

Carb. 6.83 " 4 Saccharin tablets 

Total Cal. 289 i tablespf. Van Houten's Cocoa 

}4 teaspf. grated Lemon rind 

}4 teaspf. ground Cinnamon 

6-8 drops Vanilla Extract 

Proceed as for Ginger Cookies. 

6. Cinnamon Bars 

Protein 43.58 Gms. 8 tablespf. Almond Flour 

Fat 24.08 " 2 Eggs separated 

Carb. 10.48 " }4 tablespf. ground Cinnamon 

Total Cal. 433 3-4 Saccharin tablets 

Mix ingredients, folding in stiffly beaten egg whites, 
last; butter tin; form narrow bars of the mixture, and 
bake in a moderate oven. 



DIABETIC COOKERY 29 

7. Anise Zwieback 

Protein 51.90 Gms. 2 Eggs 

Fat 1748 " 4 tablespf, Alenronat 

Carb. 5.44 " 4 tablespf. Almond Flour 

Total Cal. 387 ^2 teaspf. Baking Powder 

I teaspf. Anise Seed 

3-4 Saccharin tablets 

Beat the whole eggs with the saccharin; add dry in- 
gredients ; be sure that the anise seed is carefully cleaned ; 
bake in shallow bread pan in a slow oven; when baked 
cut out into two-inch slices with a sharp knife, and toast 
a light brown in oven. 

8. Anise Drops 

Protein 51.90 Gms. 
Fat 17.48 " 

Carb. 5.44 " 
Total Cal. 387 

Same ingredients as above. Drop with a teaspoon on a 
shallow tin; bake in a slow oven; do not toast. 

9. Almond Macaroons 

Protein 14.50 Gms. 4 tablespf. blanched and grated 

Fat 18.12 " Almonds 

Carb. 5.68 " 2 Egg whites 

Total Cal. 244 2-3 Saccharin tablets. 

Dissolve saccharin in a few drops of hot water; beat 
the egg whites to a very stiff froth; stir in the almonds 
and saccharin; bake in a very moderate oven, on well- 
buttered wax paper. 



30 DIABETIC COOKERY 

lo. Hazelnut or Filbert Macaroons 

Protein 12.68 Gms. 4 tablespf. grated, unblanched 

Fat 22.22 " Hazelnuts 

Carb. 3.74 " 2-3 Saccharin tablets 

Total Cal. 266 2 Egg whites 

Proceed as for Macaroons. 

II. English Walnut Macaroons 



Protein 14.54 Gms. 


4 tablespf. coarsely chopped nuts 


Fat 24.34 " 


2-3 Saccharin tablets 


Carb. 4.88 " 


2 Egg whites 



Total Cal. 298 

Proceed as for Macaroons. 

12. Zwieback (Von Winkler) 

Protein 32.38 Gms. 2 Eggs, separated 

Fat 1378 " 2 tablespf. Aleuronat 

Garb. 2.72 " 2 tablespf. Almond Flour 

Total Cal. 265 2 Saccharin tablets 

6 drops Vanilla Extract 

}4 teaspf . Lemon rind 

^ teaspf. Baking Powder 

Beat egg yolks, saccharin, vanilla, and lemon rind, 
stirring y^ hour; add dry ingredients, stir perfectly smooth; 
add stiffly beaten egg whites, and bake in a well-buttered 
shallow pan, in a moderate oven; remove from pan; cool 
and cut into two-inch strips, using a very sharp hot knife. 
Toast these strips, in a very moderate oven. 

These Zwieback will keep 2-3 days. 



Casoid Preparations 

REMARKS 

BREADS, BISCUITS, CRACKERS, MUFFINS, etc. 

MADE WITH CASOID FLOUR 

1. Bread, Rolls 4- Crackers (-4), (5) 

2. Biscuits 5- Pancakes 

3. Muffins 6. Egg Toast 

DESSERTS 
MADE WITH CASOID FLOUR 

1. Bread Fritters 3- Tarts, Filling for 

2. Bread Pudding {A), Tarts 

(-B), (O, (D) 4. Cinnamon Cakes 

5. Cream Puffs 



31 



CASOID PREPARATIONS 

REMARKS 

Casoid takes the first rank as a flour for diabetics, 
and therefore a special chapter is devoted to its use 
in the preparation of Bread, Muffins, Desserts, etc. 

Casoid, to a great extent, has solved the problem 
which confronts the cook as to a substitute for wheat 
bread, and, as a diabetic naturally craves bread, the sub- 
stitute must come as near to the real article as possible. 

Breads, etc., made from Casoid flour, require skillful 
handling in mixing, and, most important of all, they 
require just the right oven heat to bake them properly. 
A little care and practice will produce good results, 
satisfactory to both the patient and the cook. 

BREADS, BISCUITS, CRACKERS, MUFFINS, 

ETC. 

MADE WITH CASOID FLOUR 

I. Casoid Bread, Casoid Rolls 

Protein 38.04 Gms. 4 tablespf. Casoid Flour 

Fat 12.30 " ^ teaspf. Baking Powder 

Carb. 2.49 " 3^ teaspf. Salt 

Total Cal. 273 

2 Eggs, separated 

2-3 tablespf. Cream 
32 



DIABETIC COOKERY 33 

Beat yolks creamy; add salt and cream; fold in stiffly 
beaten egg whites; mix and sift flour and baking powder, 
and stir into the eggs, etc. Beat lightly, until dough is 
smooth. 

Butter a small round bread pan very well; put dough 
in pan with a spoon; bake in moderate oven 30-45 min- 
utes. This quantity makes one small round loaf of bread, 
enough for one day's use, or makes from 5-6 small rolls. 

2. Casoid Biscuits (2-3) 

Protein 31.37 Gms. 4 tablespf. Casoid Flour 

Fat 28.75 " 2 teaspf. Butter 

Carb. 1.73 " 1-2 tablespf. Top Milk 

Total Cal. 391 i Egg 

A pinch of Salt 

^ teaspf. Baking Powder 

Sift dry ingredients; rub in the butter, add egg, and 
lastly the milk. Make a dough stiff enough to roll; roll 
out, cut with biscuit cutter; prick with a fork, and bake 
on a floured tin in a moderate oven until a light brown; 
about 20-30 minutes. 

These biscuits should be eaten warm, not hot. 

3, Casoid Muffins (2-3) 

Protein 19.27 Gms. 2 tablespf. Casoid Flour 

Fat 6.46 " }4 scant teaspf. Baking Powder 

Carb. 1.63 " I Egg, separated 

Total Cal. 142 2 Saccharin tablets 

A small pinch of Salt 

1-2 tablespf. Top Milk 

Beat yolk creamy with salt and dissolved saccharin; 
add stiffly beaten egg white and milk ; mix and sift flour and 



34 DIABETIC COOKERY 

baking powder; stir into the egg, and beat batter smooth. 
Bake in well-buttered muffin pans from 20-30 minutes, 
in a moderate oven. 

4. Casoid Crackers (A) 

Protein 26.97 Gms. 4 tablespf . Casoid Flour 

Fat 10.27 " 2 teaspf. Butter 

Carb. 0.21 " >^Egg 

Total Cal. 204 A small pinch of Salt 

Rub butter and flour together; add salt; beat egg foamy; 
stir into the flour, and make a stiff dough. Roll out dough 
very thin and flat, cut with biscuit cutter, prick crackers 
with a fork; bake on a floured tin in a very moderate oven, 
until a light yellow color. 

Sweet Casoid Crackers (B) 

Protein 26.97 Gms. 
Fat 10.27 " 

Carb. 0.21 " 
Total Cal. 204 

Same ingredients as above, with the addition of two 
dissolved saccharin tablets, and 6 drops of vanilla extract. 

5. Casoid Pancakes (3-4) 

Protein 15.56 Gms. i JE^ tablespf . Casoid Flour 

Fat 5.51 " I Egg, separated 

Carb. 0.46 " )4 teaspf. (scant) Baking Powder 

Total Cal. 113 Small pinch of Salt 

I tablespf. Top Milk 

Beat yolk foamy; add salt; next milk and the stiffly 
beaten white of the egg; mix and sift in flour and baking 



DIABETIC COOKERY 35 

powder; stir smooth, fry in butter, and serve very hot. 
The batter may be sweetened with i saccharin tablet, if 
sweet pancakes be liked. 

6. Casoid Egg Toast 

Protein 86.42 Gms. 4 slices stale Casoid Bread 

Fat 35.49 " I Egg 

Carb. 5.62 " I tablespf. Cream 

Total Cal. 688 I Saccharin tablet 

Beat up egg, cream, and saccharin; dip bread slices in 
this batter, and then fry like pancakes in boiling hot but- 
ter; powder very lightly with ground cinnamon, and serve 
very hot, at once. 



DESSERTS 

MADE WITH CASOID 

I. Casoid Bread Fritters (2 Fritters) 

Protein 14.68 Gms. i}4 tablespf. grated Casoid 

Fat 8.44 " Bread 

Carb. 1. 01 " I Egg, separated 

Total Cal. 139 }i teaspf. Baking Powder 

I tablespf. Top Milk 

1-2 Saccharin tablets 

J4 teaspf. ground Cinnamon 

A pinch of Salt 

Proceed as for Pancakes; serve very hot with a lemon 
sauce, or with stewed fruit. 



36 , DIABETIC COOKER Y 

2. Casoid Bread Pudding (^4) 

Protein 14.95 Gms. 2 tablespf.Casoid Bread Crumbs 

Fat 15.68 " I tablespf. coarsely chopped 

Carb. 3.42 " Almonds 

Total Cal. 215 I Egg, separated 

3 Saccharin tablets 

^2 teaspf. ground Cinnamon 

)4 teaspf. Lemon rind 

X teaspf. Lemon juice 

>^ teaspf. Baking Powder 

Proceed as for Bread Fritters; butter a small china 
pudding mold; pour in batter; bake like a custard (see 
Baked Custard). 

Serve hot or cold with a wine sauce, or a cream sauce. 

Casoid Bread Pudding (J5) 

Protein 17.75 Gms. 2 tablespf . Casoid Bread Crumbs 

Fat 9.98 " I Egg, separated 

Carb. 1.84 " 2 tablespf . Top Milk 

Total Cal. 168 X teaspf. Lemon rind 

5 drops Vanilla extract 

2 Saccharin tablets 

Proceed as above; serve hot with vanilla sauce; or 
cold with whipped cream (see Whipped Cream). 

Casoid Bread Pudding (C) 

Protein 15.50 Gms. Same ingredients as for Recipe 

Fat 16.46 " (A) with the addition of i 

Carb. 4.39 " teaspf. Van Houten's Cocoa. 
Total Cal. 228 



DIABETIC COOKERY 37 

Casoid Bread Pudding (D) 

Brown Betty 

Protein 20.98 Gms. i small sour Apple 

Fat 18.70 " J4 cup Casoid Bread Crumbs 

Carb. 8.62 " I tablespf. Butter 

Total Cal. 285 2-3 Saccharin tablets. 

Chop apple fine; dissolve saccharin in i teaspf. water, 
and mix with apple; butter a small china pudding mold. 
Cover bottom of mold with crtmibs, butter, and apples, 
repeating the layers till mold is full. 

Bake slowly for i hour, in a moderate oven. Serve hot 
with fresh cream, or with a sweet cream sauce. 

3. Tarts (2-3) 

Protein 19.19 Gms. 2 tablespf. Casoid Flour 

Fat 12.57 " 2 teaspf. Butter 

Carb. 0,1 1 " A small pinch of Salt 

Total Cal. 190 i Egg 

J4 teaspf. Baking Powder 

I tablespf. cold Water 

Sift and mix dry ingredients; rub in the butter; beat 
up egg and stir into mixture; add water, and make a dough 
stiff enough to roll out. Line patty tins with the paste, 
and bake a light yellow in a moderate oven. 

Filling for Tarts 

Fill baked shells with: 

A. Stewed Apples D. Any other stewed fruit 

B. Stewed Rhubarb allowed 

C. Stewed Gooseberries E. Custard 

F. Cheese Custard 



38 DIABETIC COOKERY 

4. Cinnamon Cakes 

Protein 14.53 Cms. 2 tablespf. Casoid Flour 

Fat 0.33 " I tablespf. Almond Flour 

Carb. 3.13 " ^ teaspf. Baking Powder 

Total Cal. 73 )4 teaspf. ground Cinnamon 

X teaspf. grated Lemon rind 

6 drops Vanilla extract 

3 Saccharin tablets 

Proceed as for Casoid Muffins, and bake in well-buttered 
patty pans from 20-30 minutes, in a moderate oven. 

5. Casoid Cream Puffs (2-3) 

Protein 19.40 Gms. 2 tablespf. Casoid Flour 

Fat 10.49 " I Egg, separated 

Carb. 0.50 " X teaspf. Baking Powder 

Total Cal. 174 A tiny pinch of Salt 

I tablespf. Cream 

Proceed as for Casoid bread; put puffs in two buttered 
patty pans in a very moderate oven; they must be a deep 
yellow when baked. When nearly cold, cut open at the 
side and fill with custard (see Custards), or with stiffly 
whipped, sweetened, and flavored cream. 



Nut Flavorings, Sauces, Puddings, 

Custards, Frozen Desserts, 

Miscellaneous Desserts 

NUT FLAVORINGS 
I. Almond OR Filbert 2. Burnt Filbert 

SAUCES FOR DESSERTS 



I. 


Cocoa 3. Vanilla 


2. 


Lemon 4. Wine 




PUDDINGS 


I. 


Almond Pudding 5. Proto-Puff (A), (B) 




(Grube) 6. Cream Pudding 


2. 


Filbert (Poole) 


3- 


Apple 7. Cocoa 


4- 


Apple Custard 8. Lemon Puff 




CUSTARDS 


I. 


Boiled 4. Macaroon 


2. 


Baked, with various 5. Snowballs with 




Flavorings Vanilla Sauce, or 


3. 


Almond Floating Island 




6. Cheese Custard 




39 



40 DIABETIC COOKERY 

FROZEN DESSERTS 

Gelatine Desserts 

1. Wine Jelly 3. Coffee Jelly 

2. Lemon Jelly 4. Bavarian Cream 

5. Almond or Filbert Bavarian 

Plain Creams 
I. Whipped Creams (plain) 2. Charlotte Russe 

Parfaits 



I. 


Caf6 Parfait 


2. 


Almond Parfait 




3. 


Filbert Parfait 






Mousses 




I.' 


Coffee Mousse 


2. 
Ice Creams 


Macaroon Mousse 


I. 

2. 


Vanilla 
Coffee 

5 


3. Hazelnut 

4. Macaroon 
. Strawberry 




Water 


Ices, Roman 


Punch 


I. 


Lemon Ice 

3- 


2. Orange Ice 
Roman Punch 



MISCELLANEOUS DESSERTS 

1. Apple Fritters 3. French Pancakes 

2. Poppy Seed Noodles 4. Cream Waffles 



NUT FLAVORINGS 
I. Almond or Filbert 



Protein 23.80 
Fat 62.24 
Carb. 19.60 
Total Cal. 734 



4 oz. or y^ lb. Almonds blanched 



Protein 19.66 
Fat 70.99 

Carb. 8.16 
Total Cal. 750 



4 oz. or >^ lb. Filberts unblanched 



Blanch almonds, dry them on a clean cloth, and when 
perfectly dry put them on a pie plate in the oven, and let 
them remain until they turn a light brown. 

Cool, grind in an almond grinder, and then pound to 
a paste in a mortar. Put in a covered glass jar, where the 
paste will keep indefinitely. 



2. Burnt Filberts (Hazelnuts) 

Wipe filberts on a clean cloth, removing the coarse, 
fibrous ends. Do not blanch. Then proceed as for burnt 
almonds. 

41 , 



42 DIABETIC COOKERY 

SAUCES FOR DESSERTS 

1. Cocoa Sauce (Individual) 

Protein 7.15 Gms. K cup Top Milk 

Fat 10.93 " I Egg yolk 

Carb. 7.61 " J^ teaspf. Van Houten's Cocoa 

Total Cal. 157 i Saccharin tablet 

Heat top milk in double boiler; stir in egg yolk, which 
has been beaten foamy; beat imtil creamy, add the cocoa 
and dissolved saccharin; serve hot or cold. 

2. Lemon Sauce (Individual) 

Protein 3.95 Gms. Juice of )4 Lemon 

Fat 6.24 " yi cup Water 

Carb. 2.79 " I teaspf. Almond Flour 

Total Cal. 83 i Egg yolk 

1-2 Saccharin tablets 

Mix egg and lemon juice; beat foamy; stir into boiling 
water and beat imtil creamy ; add almond flour and sac- 
charin; strain. Serve hot or cold. 

3. Vanilla Sauce (Individual) 

Protein 5.07 Gms. >^ cup Cream 

Fat 49.26 " I Egg yolk 

Carb. 3.27 " 4-5 drops Vanilla extract 

Total Cal. 477 i Saccharin tablet 

Heat cream in double boiler; stir in egg yolk which has 
been beaten foamy; beat until creamy and add flavoring 
and dissolved saccharin ; serve hot or cold. 



DIABETIC COOKERY 43 

The flavor of vanilla or cream sauce may be varied 
by substituting a half-inch stick cinnamon, }i teaspf. 
groimd burnt almonds, or any other flavor. 

4. Wine Sauce (Individual) 

See Wine Soup. 

PUDDINGS 

I. Almond Pudding (Grube) (Individual) 

Protein ii.io Gms. }/^ pt. Cream 

Fat 40.51 " I teaspf. Butter 

Garb. 6.90 " i White of Egg 

Total Gal. 437 2 tablespf . blanched and potmded 

Almonds 
}i tablespf. Sherry 
Saccharin to taste 

Heat the cream and dissolve the butter in it; cool, and 
when cold stir in the other ingredients, folding in the white 
of egg beaten to a stiff froth last. Pour into a buttered 
china mold; bake twenty minutes in a hot oven, and 
serve hot. 

2. Filbert Pudding (Individual) 

Protein 10.00 Gms. 
Fat 41.31 " 

Garb. 6.01 " 
Total Gal. 436 

Same ingredients as for Almond Pudding, but substitut- 
ing I oz. of unblanched grated filberts for the almonds. 



44 DIABETIC COOKERY 

3. Apple Pudding (Individual) 

Protein 13.07 Gms. i sour Apple grated 

Fat 10.29 " 2 Eggs, separated 

Carb. 7.67 " }^ teaspf. Lemon juice 

Total Cal. 175 J4 teaspf. Lemon rind grated 

Saccharin to taste 

Beat the yolks of the eggs frothy ; stir in the other ingre- 
dients; fold in the stifHy beaten froth of the whites of the 
eggs; pour into a well buttered china mold, bake quickly 
in a hot oven, and serve at once. 

4. Apple Custard Pudding (Individual) 

Protein 18.40 Gms. ^ sour Apple chopped 

Pat 945 " I Egg 

Carb. 8.25 " I tablespf. Aleuronat Flour 

Total Cal. 192 i tablespf. Almond Meal 

Pinch of Salt 

Saccharin to taste 

Top Milk enough to make a soft batter 

Stir the egg frothy; add flour and meal, saccharin and 
salt; make a smooth batter with the milk; stir in the apple, 
pour into a well buttered mold, bake half an hotir, in a hot 
oven, and serve at once. 

5. Proto-Puff Pudding (A) (For two people) 

Protein 33.22 Gms. i grated Proto-Puff No. i 

Fat 20.36 " 2 Eggs, whites beaten separately 

Carb. 3.00 " 2 tablespf. grated blanched 

Total Cal. 328 Almonds 

Pinch of Salt 

}^ teaspf. ground Cinnamon 

J4 teaspf. Lemon rind and juice 

2 Saccharin tablets dissolved in a few drops cold water. 



DIABETIC COOKERY 45 

Beat the yolks of the eggs frothy; add the other ingre- 
dients-, fold in the stiffly beaten whites of the eggs; pour 
into a well buttered cake tin, bake half an hour in a moderate 
oven. Serve with whipped cream, or a wine sauce. Serve hot. 

Proto-Puff Pudding (J5) (For two people) 

Protein 33.97 Gms. i grated Proto-Puff No. i 

Fat 18.94 " 2 Eggs whole 

Carb. 6.29 " J^ cup Top Milk 

Total Cal. 332 i teaspf. Butter 

Cinnamon, salt, lemon rind and juice as in No. i; sac- 
charin to taste; bake as above, serve either hot or cold, 
with wine sauce. 

6. Cream Pudding (Poole) (Individual) 

Protein 17.91 Gms. >^ pt. Cream 

Fat 9746 " 2 Eggs 

Carb. 8.67 " 2-3 Saccharin tablets 

Total Cal. 984 2-3 slices Lemon peel 

1-2 pieces Stick Cinnamon 

Heat the cream with the cinnamon and lemon peel ; when 
boiling remove the lemon peel and cinnamon ; cool, stir in 
the eggs beaten foamy, and pour into a small well buttered 
pudding mold; steam from 30-40 minutes. Serve at once. 

7. Cocoa Pudding (Individual) 

Protein 18.74 Cms. Make like Cream Pudding, 

Fat 98.57 " but adding >^ tablespf. Van 

Carb. 10.12 " Houten's Cocoa. 
Total Cal. 1003 

These puddings are equally good if baked, instead of being 
steamed. Bake l4 hr. Serve with wine sauce. 



46 DIABETIC COOKERY 

8. Lemon Puff Pudding (Individual) 

Protein 13.11 Gms. 2 Eggs, separated 

Fat 10.26 " Juice and grated rind of 

Carb. 370 " }/2 Lemon 

Total Cal. 160 4 Saccharin tablets 

Foam egg yolks; vStir in dissolved saccharin and lemon; 
fold in stiffly beaten whites of eggs; bake in china mold 
like a baked custard, 10-15 minutes. 

Serve at once. / 

CUSTARDS 

I. Boiled Custard (Individual) 

Protein 14.73 Gms. i Egg 

Fat 14.84 " I cup Top Milk, or thin Cream 

Carb. 12.25 " 2 Saccharin tablets 

Total Cal. 240 i pinch Salt 

Vanilla Extract 

Beat egg to foam, with the saccharin dissolved in a few 
drops of hot water; add the salt. 

Heat cream in double boiler, and when very hot pour 
it over the egg, stirring rapidly to prevent egg from curdling. 
Strain through a fine strainer, back into the double boiler, 
and cook, stirring all the time until the mixture is thick 
and creamy; pour into a glass dish and cool; flavor with 
a few drops of vanilla, and serve cold. 

2. Baked Custard (2-3 custard cups) 

Protein 18.31 Gms. 2 Eggs, separated 

Fat 50.41 " >^ pt. thin Cream, 20% 

Carb. 9.81 " Salt — few grains 

Total Cal. 565 2 Saccharin tablets 

I inch stick Cinnamon 
Heat the cream and cinnamon very hot, but do not boil ; 



DIABETIC COOKERY 



47 



separate eggs, beat whites to stiff froth; stir yolks foamy 
with dissolved saccharin and salt; pour hot cream over the 
yolks ; beat carefully ; fold in egg whites ; strain through a fine 
strainer into custard cups; place cups in a pan; pour boiling 
water into the pan till it reaches the top of the cups ; set 
pan in a moderate oven; bake 20-30 minutes. Serve cold. 
Using the same foundation, but with different flavorings, 
add variety to the bill of fare. 

Flavor With 

(a) I teaspf. Van Houten's Cocoa Protein 19.14 Gms. 

Fat 51.52 " 

Carb. 11.26 " 
Total Cal. 584 

Protein 20.03 Gms. 
Fat 54.91 " 

Carb. 11.23 " 
Total Cal. 618 

Protein 18.94 Gms. 
Fat 53.17 " 

. Carb. 9.28 •' 
Total Cal. 596 
{d) Vanilla or Lemon Extract 

3. Almond Custard 

tablespf. blanched grated 



(6) I tablespf. ground burnt 
Almonds 



(c) yi tablespf. finely chopped Fil- 
berts or Hazelnuts 



Protein 11.56 Gms 

Fat 54-99 " 
Carb. 12.65 " 
Total Cal. 592 



Almonds 

1 Egg yolk 

2 Saccharin tablets 
I cup thin Cream 

Put cream in double boiler; stir in almonds and dis- 
solved saccharin; stir occasionally until the cream begins 



48 DIABETIC COOKERY 

to boil ; beat egg foamy, poiir cream over it, stirring to pre- 
vent curdling; put into a glass dish, cool, set on ice to chill. 

* 4. Macaroon Custard 

Protein 29.23 Gms. 4-6 Macaroons 

Fat 32.96 " Soft Custard, with cinnamon 

Carb. 17.93 " flavor 

Total Cal. 484 

Line a small glass dish with macaroons, pour hot custard 
over them; set on ice to chill. 

5. Snowballs with Vanilla Sauce, or Floating Island 

Protein 24.69 Gms. 3 Eggs, separated 

Fat 55.45 " }4 pt. Cream, 20% 

Carb. 9.81 " J4 teaspf. Vanilla Extract 

Total Cal. 637 Saccharin to taste 

Beat the egg whites to a stiff snow. 

Boil sweetened and flavored cream; when boiling take 
a tablespf . of egg snow at a time, put in the boiling cream ; 
turn the balls, and after a few minutes remove them with 
a skimmer, and allow them to drain. Strain and cool cream ; 
mix in the three yolks; put in double boiler; beat with an 
egg whip, until it comes to a boil. 

Potir this custard hot over the snowballs. Serve cold. 

6. Cheese Custard 

Protein 12.83 Gms. 3-4 tablespf. Cream 

Fat 29.91 " 2 Saccharin tablets 

Carb. 2.63 " i^ teaspf. grated Lemon rind 

Total Cal. 331 i^^ tablespf. Pot Cheese 

I Egg 

I teaspf. Butter 

Melt butter in double boiler; mix egg and cream; add 
to pot cheese; stir smooth, and next add dissolved saccharin 



DIABETIC COOKERY 49 

and lemon rind; add to butter and stir constantly till 
mixture thickens. Strain into glass dish, cool; set on 
ice. 



FROZEN DESSERTS 

Gelatine Desserts 

I. Wine Jelly (Individual) 

Protein 2.79 Gms. i teaspf . granulated Gelatine 

Fat .... I tablespf . cold Water 

Carb. 0.50 " }4 cup boiling Water 

Total Cal. 300 }4 cup sugarless Wine 

I teaspf. Lemon juice 

4 Saccharin tablets 

Dissolve gelatine in cold water, let it stand five minutes; 
add boiling water, wine, lemon juice, and saccharin; strain 
through a fine strainer into a cold wet mold; set on ice to 
harden. Serve with whipped cream. . 

2. Lemon Jelly 

Protein 2.77 Gms. Juice of }4 Orange 

Fat .... Juice of i Lemon 

Carb. 9.88 " 4 Saccharin tablets 

Total Cal. 50 1^4 teaspf. Gelatine 

I tablespf. cold Water 

I cup boiling Water 

Proceed as in foregoing recipe. 

4 



50 DIABETIC COOKERY 

3. Coffee Jelly (Individual) 

Protein 4.15 Gms. ^ cup strong black Coffee 

Fat .... i}4 teaspf. Gelatine 

Carb I tablespf. cold Water 

Total Cal. 16 J4 cup boiling Water 

2 Saccharin tablets 

Dissolve gelatine in cold water; let it stand five 
minutes; pour boiling water over it; add hot coffee 
and saccharin; strain through strainer and a jelly bag 
into wet mold. Set on ice to harden. Serve with whipped 
cream. 

4. Bavarian Cream (Individual) 

Protein 10.98 Gms. 1^ teaspf. Gelatine 

Fat 25.07 " }4 cup Cream, 40% 

Carb. 11.03 " I tablespf. cold Water 

Total Cal. 314 }4 cup Top Milk 

3-4 Saccharin tablets 

>^ teaspf. Rum 

Soak gelatine in cold water; pour boiling hot top milk 
over it; add saccharin; strain and let mixture cool; when 
cool add rum. 

Whip cream very stiff, ^ and set on ice. When the 
gelatine mixture begins to stiffen, beat it with an egg- 
whip till very smooth; fold in the whipped cream lightly; 
put into cold wet mold, and set on ice, tmtil it is quite 
stiff. 

•See directions for whipping cream, given under Plain Creams, 
Parfaits, Mousses, on opposite page. 



DIABETIC COOKERY 51 

5. Almond or Filbert Bavarian Cream (Individual) 

Protein 15.37 Gms. i}4 teaspf. Gelatine 

Fat 35-23 " 2 tablespf. cold Water 

Garb. 1245 " ^ cup Top Milk 

Total Cal. 428 }4 cup Cream, 40% 

4 Saccharin tablets 
I Egg yolk 
I tablespf. ground burnt Almonds, or Filberts 

Whip cream very stiff, ^ and set on ice to chill. Dissolve 
gelatine in cold water, and let it stand until soft. Beat 
egg foamy; put into double boiler with milk and saccharin; 
stir until mixture thickens; as soon as it boils stir in dis- 
solved gelatine; remove from fire, and strain through 
fine strainer; add almond or filbert paste, and beat 
with egg- whip until it thickens; fold in the whipped 
cream which must be quite dry; pour into cold 
wet mold; set on ice to harden. Serve with whipped 
cream. 

PLAIN CREAMS, PARFAITS, MOUSSES 
Directions for Whipping Cream 

See that cream is perfectly cold; it is well to keep it on 
ice 2-3 hrs. before using. 

Half fill a pan with cracked ice, and put the bowl 
of cream in this pan; beat cream with a wire whip 
or with a Dover beater until it is very stiff; if the 
cream is cold it will take but a few minutes to become 
stiff. 

> See directions for whipping cream, given below on this page. 



52 DIABETIC COOKERY 

PLAIN CREAMS 
I. Whipped Creams (Individual) 

Protein 1.21 Gms. K pt. Cream, 40% 

Fat 22.00 " 1-2 Saccharin tablets 

Carb. 1.65 " >^ tablespf. Coffee Extract 
Total Cal. 213 (Crosse & Blackwell's) 

Whip the cream until it is very stiff. Set on ice until 
wanted; it is better to whip the cream a very short time 
before it is to be served. 

With different flavoring extracts, a pleasant change is 
easily produced. 

(a) Flavor with }4 tablespf. finely Protein 2.07 Gms. 

ground burnt Almonds Fat 24.25 " 

Carb. 2.36 " 
Total Cal. 240 

(b) Flavor with 6-8 drops Vanilla 

Extract 

(c) Flavor with J/j teaspf. Rum Practically no food 

value — except 
from very small 
amount of Alco- 
hol present. 

2. Charlotte Russe 

Protein 17.46 Gms. 3 Almond Sponge Cakes 

Fat 39.02 " 3^ pt- Cream 

Carb. 4.40 " 1-2 Saccharin tablets 

Total Cal. 448 }4 tablespf. sugarless Wine 

Whip cream stiff and sweeten. Break cakes in half; line 
a small glass dish with them; moisten with wine; heap 
cream over them, and set on ice to chill thoroughly. 



DIABETIC COOKERY 53 

PARFAITS 
I. Cafe Parfait (For 2 persons) 

Protein 10.14 Gms. 2 Egg yolks 

Fat 98.52 " >^ pt. Cream, 40% 

Carb. 6.54 " }4 tablespf. Coffee Extract 

Total Cal. 954 3-4 Saccharin tablets 

Put egg yolks, coffee extract, and dissolved saccharin 
in double boiler; stir until it begins to thicken, pour into 
a bowl, and beat until it is foamy and quite cold; whip 
the cream very stiff, fold it lightly into the mixture, pour 
into the ice cream mold, from which the paddle has been 
removed; pack it like any other cream, and let it stand 
3-4 hrs. 

2. Almond Parfait (For 2 persons) 

Protein 11.00 Gms. Like above, using J^ tablespf. 

Fat 100.77 " burnt Almond powder for flavor- 

Carb. 7.25 " ing, in place of the coffee. 
Total Cal. 979 

3. Filbert Parfait (For 2 persons) 

Protein 11.39 Gms. Like Cafe Parfait, using J/2 

Fat 103.74 " tablespf. Filbert powder, in 

Carb. 7.58 " place of the coffee extract. 
Total Cal. loio 

MOUSSES 

Rules for Freezing in a Freezer 

Ice A Pint Freezer Rock Salt 

Put ice in a coarse bag (coffee sacking makes a good 
bag), and pound; the finer the ice, the quicker the mixture 



54 DIABETIC COOKERY 

will freeze. In packing freezer, allow i large tablespoon 
of salt to three of ice, alternating the layers. 

Fill the can ^ full, as water expands in freezing. 

Cream takes 10-20 minutes to freeze; when frozen, un- 
cover, remove the paddle, scrape mixture from the sides 
of the freezer; beat with a fork imtil quite smooth; re- 
place cover; tie a narrow strip of cloth dipped in melted 
wax aroiind the outside of the cover, to keep out the salt 
water. Repack in ice and salt if necessary; cover freezer 
well, and set away till cream is to be served. 

I. Coffee Mousse (Individual) 

}/8 pt. Cream, 40% 

^ tablespf. Coffee Extract 

2-3 Saccharin tablets 



Whip the cream very stiff, drain on a sieve; return to 
bowl ; beat in lightly extract and saccharin which has been 
diluted with >^ teaspf. of cream. Put into mold set in 
freezer; pack as for ice cream, and let it stand 2-2)4. hrs. 

2. Macaroon Mousse (Individual) 

Protein 15.71 Gms. 3 grated Almond Macaroons. 

Fat 40.12 " Proceed as above, but omit 

Carb. 7.33 "• Coffee Extract. 
Total Cal. 457 

This mousse may be varied, by using different flavorings, 
(a) yi tablespf. powdered burnt Almonds 
(6) yi tablespf. powdered burnt Filberts 
(c) ^2 teaspf. Rtun, etc. 



Protein 


1.21 


Gms. 


Fat 


22.00 


(< 


Carb. 


1.65 


(( 


Total Cal. 213 





DIABETIC COOKERY 55 

ICE CREAMS 

See rules for freezing given under MOUSSES. 

I. Vanilla Ice Cream (For 2 persons) 

Protein 11.23 Gms. }4 pt. Cream, 40% 

Fat 92.24 " I Egg 

Carb. 6.54 " }4 teaspf. Vanilla Extract 

Total Cal. 901 4-5 Saccharin tablets 

Beat the egg foamy; add cream, saccharin dissolved in 
}4 teaspf. hot water, and the vanilla extract. Freeze in 
pint freezer. 

2. Coffee Ice Cream (For 2 persons) 

Same as above, using ^ tablespf. Crosse & Blackwell's 
Coffee Extract, in place of the vanilla flavoring. 
Same food value as No. i. 

3. Hazelnut Cream (For 2 persons) 

Protein 12.50 Gms. i tablespf. unblanched ground 

Fat 97-76 " Hazelnuts. Other ingredients 

Carb. 7.58 " as for vanilla cream. 
Total Cal. 960 

4. Macaroon Ice Cream (For 2 persons) 

3-4 grated Macaroons. 

Other ingredients as for vanilla cream. 

5. Strawberry Ice Cream (For 2 persons) 

Protein 11. 51 Gms. i^ pt. Cream, 40% 

Fat 92.41 " I Egg 

Carb. 8.64 " I tablespf. Strawberries, mashed 

Total Cal. 912 quite fine 

4-5 Saccharin tablets 
Prepare and freeze like vanilla cream. 



56 DIABETIC COOKERY 

WATER ICES, ROMAN PUNCH 

1. Lemon Ice (Individual) 

Protein i cup Water 

Fat .... I tablespf. Lemon juice 

Carb. 2.12 Gms. i teaspf. Orange juice 

Total Cal. 8 4 Saccharin tablets 

Mix as for lemonade. Strain, and freeze in small freezer, 
like ice cream. 

2. Orange Ice (Individual) 

Protein .... i cup Water 

Fat I teaspf. Lemon juice 

Carb. 3.97 Gms. 2 tablespf. Orange Juice 

Total Cal. 16 4 Saccharin tablets. 

Mix and freeze as in foregoing recipe. 

3. Roman Punch (Individual) 

Same ingredients as for lemon ice, but with the addition 
of I teaspf. Rum. Practically same food value as No. i. 

MISCELLANEOUS DESSERTS 

I. Apple Fritters (Individual) 

Protein 6.64 Gms. i smaU sour Apple 

Fat 5.25 " I Egg, separated^ 

Carb. 7.67 " Saccharin to taste 

Total Cal. 104 Pinch of Cinnamon 

Peel and core apple; cut in thick slices. Make an 
omelet batter of the egg; dip apples in batter, and fry- 
in deep fat or butter. 

Serve very hot. 



DIABETIC COOKERY 57 

2. Poppy Seed Noodles (Individual) 

Protein 12.93 Gms. 2 Eggs, separated 

Fat 15.61 " )/2 tablespf. Butter, creamed 

Carb Additional Butter for frying, etc. 

Total Cal. 192 Saccharin to taste 

Poppy Seeds 

Beat butter and egg yolks foamy; fold in stiffly beaten 
whites, and bake in hot butter like an omelet ; roll, cut into 
strips like broad noodles; sprinkle with powdered poppy 
seeds, and pour melted butter over them. Serve hot, at once. 

3. French Pancakes (Individual) 

Protein 15.26 Gms. 2 Eggs 

Fat 53.68 " }4 cup Cream 

Carb. 3.27 " I Saccharin tablet 

Total Cal. 557 Butter for frying 

Whip cream; separate eggs, beat yolks foamy with 
saccharin; beat whites to stiff froth. Now blend ingre- 
dients, and beat until very stiff. 

Melt a little butter in a pan ; when very hot drop a spoon- 
ful of the batter into the boiling butter; fry rapidly. ' Roll, 
and put on a dish in the oven, where the pancake will rise. 

Serve at once, very hot. 

4. Cream Waffles (Individual) 

Protein 16.77 Cms. 2 tablespf. Butter 

Fat 74.24 " I Egg separated 

Carb. 5.89 " }4 cup Cream, 40% 

Total Cal. 760 2 tablespf. Aleuronat Flour 

}4 teaspf. grated Lemon rind 
2 Saccharin tablets 

Cream butter, stir in yolk, lemon rind, and saccharin; 
mix in gradually the Aleuronat and cream, and last of all 



58 DIABETIC COOKERY 

the stiffly beaten egg white. Heat the waffle iron; grease 
very well; pour in mixture. Do not have too hot a fire. 
Turn the iron now and then, and bake the waffles a light 
brown. 

Serve very hot. 



Eggs 

REMARKS 
FOOD VALUE 
EGG DISHES 

1. SCRAMBLEDEGGS(yl), (5), 5. StUFFED EgGS (^), (5), 

(O, (D) (O 

2. Panned Eggs 6. Plain Omelet (A), (B) 

3. Egg Pudding 7. Filled Omelet 

4. Sardelle Eggs 8. Omelet Souffle 

9. Cheese Souffle 



59 



EGGS 

REMARKS 

It is almost unnecessary to give directions for the 
preparation of Egg Dishes, but a few special recipes 
have been chosen which may provide a change in the 
rather monotonous diet of the diabetic. 

FOOD VALUE 

Average figures for i Egg: Weight 48 Cms. or i.y Oz. 

Protein 6.43 Gms. 

Fat 5.04 " 

Carb. 

Total Cal. 71 

EGG DISHES 

I. (A) Scrambled Eggs, Plain (Individual) 

Protein 12.89 Gms. 2 Eggs 

Fat 15.61 " }4 tablespf. Butter 

Garb. .... Salt to taste 
Total Cal. 192 

Melt butter, then put it with the salt and eggs into an 
egg cup; set the cup in a pan of cold water over a hot fire, 
and stir eggs until they are thick. Serve at once, in the cup. 

60 



DIABETIC COOKERY 61 

{B) Scrambled Eggs with Chives (Individual) 

Proceed as above, adding ^4. teaspf. minced Chives 
Food value same as in i (A). 

(C) Scrambled Eggs with Ham (Individual) 

Protein 14.58 Gms. • Proceed as above, adding i 

Fat 18.58 " teaspf. minced Ham 

Garb 

Total Cal. 226 

{D) Scrambled Eggs with Parsley (Individual) 

Proceed as above, adding J4 teaspf. minced Parsley 
Food value same as in i (A) 

2. Panned Eggs with Parmesan Cheese (Individual) 

Protein 15.12 Gms. 2 Eggs 

Fat 12.95 " I tablespf. Parmesan Cheese 

Garb. 0.02 " 

Total Cal. 177 

Boil eggs hard, cool, halve them; roll them in grated 
Parmesan Cheese; fry in butter. Serve hot. 

3. Egg Pudding (For 4 people) 

Protein 50.37 Gms. 6 Eggs 

Fat 73.88 " I tablespf. Butter 

Garb. 1.56 " 4 tablespf. Top Milk 

Total Cal. 873 2 tablespf. diced Ham 

^ teaspf. minced Chives 

Salt to taste 

Scramble 4 eggs; cream the butter, add the yolks of 2 
eggs, the milk, the diced ham, chives and salt; stir this 
into the scrambled eggs. Butter a pudding mold; pour in 
the mixture; steam ^2' hr. ; turn out of mold, and serve 
at once. 



62 DIABETIC COOKERY 

4. Sardelle Eggs (Individual) 

Protein 17.23 Gms. Sardelle Butter 

Fat 26.68 " 2 Eggs 

Carb. 0.05 " Parmesan Cheese 
Total Cal. 309 

Butter individual casserole with Sardelle butter; add 
2 eggs, and a little grated Parmesan Cheese. Bake in 
oven until the eggs are set. Serve hot. 

5. Stuffed Eggs (Individual) 

(A) With Sardines 

Protein 21.40 Gms. 2 Eggs (hard boiled) 

Fat 21.08 " 4 Sardines 

Carb )4 teaspf . chopped Parsley 

Total Cal. 275 i large teaspf. Butter 

Salt and Pepper to taste 

Halve eggs; remove yolks carefully; skin and bone 
sardines; cream butter; add sardines and egg yolks; 
stir to a smooth paste, season, and fill into the halved 
whites. 

(B) With Sardelles 

Protein 20.91 Gms. 
Fat 20.66 " 

Carb 

Total Cal. 270 

Use 4 sardelles in place of sardines; soak sardelles in 
milk for ^ hr. Skin, bone, and chop very fine; cream 
butter; add sardelles, stir to a smooth paste; add mashed 
egg yolk and seasoning, omitting the parsley, and fill into 
the halved whites. 



DIABETIC COOKERY 63 

(C) With French Mustard 

Protein 12.96 Gms. 2 Eggs (hard boiled) 

Fat 15.51 " I large teaspf. Butter 

Garb. 0.13 '* i large teaspf. Cream 

Total Cal. 192 ^ teaspf. French Mustard 

Salt and Pepper to taste 
^ Proceed as above, 

6. (A) Plain Omelet (Individual) 

Protein 12.91 Gms. 2 Eggs 

Fat 17.44 " % tablespf. Butter 

Garb A pinch of Salt 

Total Gal. 209 

Separate eggs; beat yolks foamy, beat whites to a stiff 
froth, blend mixture; season. Heat butter in an omelet 
pan ; pour in batter ; shake the pan constantly until omelet 
is baked. Put pan in oven for a few minutes, when it 
will rise; roll; serve at once, on a hot platter. 

(B) Plain Omelet (Individual) 

Protein 13.24 Gms. 2 Eggs 

Fat 26.37 " I tablespf. Gream 

Garb. 0.39 " A pinch of Salt 

Total Gal. 292 i tablespf. Butter 

Beat eggs foamy; add cream and salt. Bake as above. 
Roll, and serve at once. 

7. Filled Omelet (Individual) 

Use Recipe No. 6, A or B, as a foundation; when omelet 
is cooked spread on it any of the following mixtures, 
which must have been cooked; roll, and serve at once. 



64 DIABETIC COOKERY 

I Tablespoon Cooked, Chopped Ham 

Protein 18.16 Gms. 
Fat 23.27 " 

Carb 

Total Cal. 282 

I Tablespoon Cooked Chicken 

Protein 15.81 Gms. 
Fat 19.89 " 

Carb 

Total Cal. 242 

I Tablespoon Cooked Veal 

Protein 15.96 Gms. 
Fat 18.48 " 

Carb 

Total Cal. 230 

I Tablespoon Cooked Tomatoes 

Protein 13.09 Gms. 
Fat 17.47 " 

Carb. 0.06 " 
Total Cal. 212 

I Tablespoon Cooked Spinach 

Protein 13.23 Gms. 
Fat 18.06 " 

Carb. 0.39 " 
Total Cal. 217 



DIABETIC COOKERY 65 

I Tablespoon Cooked Asparagus Tips 

Protein 13.14 Gms. 
Fat 1746 " 

Carb. 042 " 
Total Cal. 212 

I Tablespoon Cooked Mushrooms 

Protein 1344 Gms. 
Fat 1740 " 

Carb. 1.02 " 
Total Cal. 216 

I Tablespoon Grated Swiss Cheese 

Protein 15.12 Gms. 
Fat 20.23 " 

Carb. o.io " 
Total Cal. 243 

I Tablespoon Parmesan cheese 

Protein 15.21 Gms. 
Fat 20.31 " 
Carb. 0.02 " 
Total Cal. 244 

8. Omelet Souffle (Individual) 

Protein 19.29 Gms. 3 Eggs, separated 

Fat 15.12 " J/2 teaspf. grated Lemon rind 

Carb 1-2 Saccharin tablets 

Total Cal. 313 

Beat yolks foamy; whites to a stiff froth. Stir lemon rind 
and dissolved saccharin into the yolks, and whip about 5 min- 
utes ; fold egg whites in lightly, pour into a well-buttered pan ; 
bake 10 minutes in a moderate oven, and serve at once. 



66 



DIABETIC COOKERY 



g. Cheese Souffle (Individual) 



Protein 26.36 Gms. 
Fat 45.75 " 

Carb. 0.14 " 
Total Cal. 517 



3 Eggs, separated 
2 tablespf. Butter 
2 tablespf. grated Parmesan 

Cheese 
I tablespf. Swiss Cheese 



Cream butter; add egg yolks and cheese; beat very 
light; fold in stiffly beaten whites; put into well buttered 
mold, and bake )4 hr. in a hot oven. Serve at once. 



Fish 

LIST AND FOOD VALUES 

NOTE 

HOW TO BROIL FISH 

HOW TO BAKE FISH 

STUFFING FOR BAKED FISH 

HOW TO BOIL FISH 
HOW TO STEW FISH (A), (B) 

HOW TO FRY FISH 

SHELL FISH (A), (B), (C), (D) 

MISCELLANEOUS DISHES 

1. Deviled Lobsters 3. Left-0vers(-4), (5), (C) 

2. Deviled Crabs (Creamed, Scalloped, 

Souffle) 



67 



68 



DIABETIC COOKERY 
FISH 



LIST OF FISH PERMITTED, WITH FOOD VALUES 



Kind 


Measure 
(E.P.) * 


Protein 


P'^' ^ h, 


""arbo- 
idrates 


Total 
Calories 




lb. Cms. 


Cms. 


Gms. ( 


jtns. 




Striped Bass 


I 453-6 


84.38 


12.7 




451.8 


Sea Bass 


" ' 




89.81 


2.27 




379-9 


Black Bass 


II 1 




93-44 


7.71 




443-2 


Cod 


li i 




77.11 


2.27 




329-0 


Bluefish 


" ' 




87.99 


5-44 




401.0 


Flounders 


II 1 




29.03 


1.36 




128.0 


Halibut 


« 1 




84-36 


23-58 


. . . 


550.0 


Haddock 


« < 




78.02 


1-36 




324.0 


Mackerel 


« 1 




84.82 


32.20 




629.0 


Perch (fresh) 


i< < 




58.06 


3-18 




261.0 


Pickerel — Pike 


II 1 




48.54 


1.36 




206.0 


Salmon (fresh) 


" ' 




99.80 


58.06 




922.0 


Shad 


11 1 




85.12 


43.04 




728.0 


Shad Roe 


" ' 




94.72 


17.12 ] 


1.79 


581.0 


Smelts 


11 1 




79-63 


8.16 




393-0 


Trout 


11 1 




80.64 


46.72 




743-0 


Weak Fish 


11 1 




80.74 


10.61 




421.0 


White Bait 


" ' 




103.84 


29.44 




680.0 


Crabs (fresh) 


" ' 




35.83 


4.08 


2.72 


191.0 


Lobsters 


II 1 




74-38 


8.16 


1.81 


378.0 


Oysters (without 












juice, about 2 doz. 












large) 


II ti 


27.22 


5-90 I 


4.97 


222.0 


Scallops 


II II 


67.13 


0.45 I 


5-42 


334-0 


Shrimps (100) 




115.20 


4.50 


1.81 


504.0 



• " E. P." means Edible Portion, 



NOTE 

Fish should be chosen, according to the season. They 
should be broiled, baked, boiled, or stewed; small pan 
fish may be fried, but should be used sparingly. 



DIABETIC COOKERY 69 

Broil: Bluefish, Striped Bass, Mackerel, Smelts, Shad, 

Trout; Lobsters, Oysters. 
Bake: Bluefish, Shad, Striped Bass, Sea Bass, Weak Fish. 
Boil: Cod, Black Bass, Halibut, Salmon; Lobsters, Crabs, 

Shrimps. 
Stew: Striped Bass, Pike, Halibut. 
Fry: Flounders, Perch, White Bait; Shad Roe, Scallops. 
Pan Broil: Oysters. 



How TO Broil Fish 

Clean fish; wipe with a cloth wet in cold salt water, 
then with a clean dry fish towel; rub with oil or butter; 
heat and grease broiler, to keep the fish from sticking; 
broil over a clear fire, turning broiler frequently, as the 
skin burns easily. 

Time for broiling varies; if the fish is thick and there 
is fear of its being underdone, place the broiler on a roast- 
ing pan in the oven and finish cooking it. Raise the wires 
carefully, so that the fish does not break, slide on a hot 
dish; season with butter, pepper, and salt; garnish with 
slices of lemon, and serve at once. 

How TO Bake Fish 

Wash fish in cold water; drain, and season with salt; 
put in a covered bowl, and let it stand for several hours, 
in a cool place. When ready to cook the fish, drain once 
more and wipe perfectly dry; put in baking pan, dot with 
butter; sprinkle with chopped parsley, add one bay leaf, 
6 pepper corns, a clove, one small sliced onion, a slice of 
seeded lemon, and a cup of stock; bake until tender, bast- 
ing frequently; when nearly done, thicken the sauce with 
2-3 tablespf. sour cream. Serve very hot. 



Protein 


27.09 


Gms, 


Fat 


23.92 


<< 


Carb. 


1.41 


<i 


Calories 


330 





70 DIABETIC COOKERY 

Stuffing for Baked Fish 

I tablespf. Butter 
I cup Casoid Crumbs 
I teaspf . grated Onion 
I Egg 

}4 teaspf. Salt 

^ teaspf. Pepper 

2 tablespf. Top Milk 

I teaspf. chopped Parsley 

Heat butter in pan; cook the onion in it, but do not 
let it brown; cool; mix in the other ingredients, and then 
stuff the fish, sew it up; score the fish lightly in 2-3 places, 
and proceed as in baking. 

How TO Boil Fish 

Clean and wash fish ; season lightly with salt and pepper, put 
in a covered bowl and let it stand in a cool place for several 
hours; when ready to cook put water on to boil in a fish kettle, 
enough to cover the fish ; for every quart of water allow J/2 
teaspf. salt and }^ tablespf. vinegar, i bay leaf, i onion cut in 
thin slices, 2-3 sprigs of parsley, 2-3 celery stalks with leaves, 
I celery knob peeled and cut in slices. As soon as the water 
boils draw the kettle aside and let the fish simmer until done. 
Allow from 12-15 minutes for each pound of fish. 

Drain, and serve very hot with: 

(A) Melted Butter Sauce Protein 2.96 Gms. 

Fat 14.53 " 

Carb. 3.94 " 

Total Cal. 150 

(B) Mustard Sauce See Sauces for Meats 

and Fish, page 95. 

(C) Egg Sauce See Sauces for Meats 

and Fish, page 95. 



DIABETIC COOKERY 71 

How TO Stew Fish {A) 

Clean and wash fish, season, and proceed as in directions 
given above. When ready to cook fish put water in fish 
kettle, )4 pt. water to every pound of fish, add onion and 
celery knob and fish, and let them simmer until nearly tender ; 
meanwhile blend a little butter with some Almond Flour, 
and a bit of minced parsley, and add to the water; let all 
cook about five minutes, then whiten sauce with top 
milk, and remove from range at once. Serve either hot 
or cold. 

Garnish fish with slices of celery knob. 

(B) Halibut Stewed with Lemon (For 4 people) 

2-2^ lb. Halibut Juice of 2 Lemons 

I Onion 2 Eggs 

y^ teaspf . Pepper i Egg yolk 

A pinch of Ginger A pinch of Cayenne Pepper 

I teaspf. chopped Parsley 

Wash fish and salt lightly a few hours before using. 
Put in fish kettle with cold water enough to cover it; add 
onion, pepper, salt, and ginger ; simmer until tender. When 
cooked remove fish, and strain the sauce. 

Beat the two whole eggs and the egg yolk foamy with 
the lemon juice; heat sauce in double boiler, adding eggs, 
Cayenne and parsley; cook 10-15 minutes, stirring all the 
time. Pour sauce over fish, and serve cold. 

How TO Fry Fish 

Wash and dry fish; season with salt and pepper; dip in 
beaten egg, roll in Casoid crumbs ; put in frying basket and 
immerse in boiling hot crisco or butter. Fry a golden brown. 

Serve very hot with Sauce Tartare (see Sauces, No. 11) 
or Pickle Sauce (see Sauces, No. 9). 



^2 DIABETIC COOKERY 

SHELL FISH 

{A) Boiling 

Put water in a kettle, enough to cover lobsters or crabs 
completely; when warm, add i teaspf. salt to quart of water; 
put fish in covered pot, and boil l4-^ hrs. When fish is 
cold break apart, remove claws, and take out the meat; 
discard stomach and gills from the body, and intestines 
from the tail. Save coral and the green fat. 

{B) Broiling 

Kill lobster by running a knife into the back, arid then open 
the body with a mallet and a heavy knife; remove stomach 
and intestines. Place on broiler with shell part down, and 
broil over not too hot a fire for 30-45 minutes; butter lightly 
while broiling ; place on a hot dish, break claws open, season 
with butter, pepper, and salt, and serve at once. 

(C) Pan Broiling 
Same process as for Meats. 

{D) Frying 
See Fish. 

MISCELLANEOUS DISHES 

I. Deviled Lobsters (Individual) 

Protein 31.61 Gms. I cup diced Lobster 

Fat 11.84 " K cup Top Milk 

Carb. 6.26 " I tablespf. Casoid Floiu* 

Total Cal. 254 }4 tablespf. Butter 

Salt to taste 

A pinch of Cayenne 



DIABETIC COOKERY 73 

Blend fiotir and butter, heat milk, stir in flour and butter; 
stir smooth and when sauce boils season; add lobster, 
simmer for lo minutes, and serve very hot. 



2. Deviled Crabs (Individual) 

Protein 14.87 Gms. i cup Shredded Crab Meat 

Fat 11.74 " I teaspf. Casoid Crumbs 

Carb. 2.45 " KEgg 

Total Cal. 175 ^2 teaspf. chopped Parsley 

2 tablespf. Top Milk 

y2 tablespf. Butter 

Salt and Cayenne to taste 

Scrub two crab shells very carefully, and dry with a 
cloth. Mix ingredients well and fill into the shells; dot 
with butter, and bake in a moderate oven. Serve either 
hot or cold. 



3. Left-Overs 

Cold fish may be utilized in various ways: 
(A) Creamed (Individual) (e. g.. Haddock) 

Protein 30.78 Gms. 
Fat 10.89 " 

Carb. 6.17 " 
Total Cal. 245 

I cup cold fish flaked, and cooked with a cream sauce. (See 
Deviled Lobster for Sauce.) Use white pepper, in place of 
Cayenne. 



74 DIABETIC COOKERY 

(B) Scalloped (Individual) {e. g., Bluefish) 

Protein 36.45 Gms. i cup flaked boiled Fish 

Fat 36.15 " >^ cup Casoid Crumbs 

Carb. 4.24 " 1)4 tablespf. Butter 

Total Cal. 488 J^ teaspf. Parsley 

)4 cup White Sauce (see Sauce 
for Deviled Lobsters) 

Butter small china mold; put in fish and bread crumbs in 
alternate layers ; dot each layer with butter, and pour white 
sauce over it; bake 30 minutes, in a moderate oven. Serve 
hot. Instead of fish, a cup of chopped oysters may be used. 

(C) S0UFFL6 (Individual) {e. g., Haddock) 

Protein 19.71 Gms. >^ cup Shredded Fish 

Fat 19-77 " I Egg, separated 

Carb. 3.94 " }i teaspf. minced Chives 

Total Cal. 273 ^ cup White Sauce, well sea- 

soned (see sauce for Deviled 
Lobsters) 

Put fish in cooled white sauce, stir in egg yolk beaten 
foamy, and add chives; beat very smooth; fold in stiffly 
beaten white; pour into buttered China mold; bake like 
baked custard, until brown. Serve at once. 



Meats 

LIST AND FOOD VALUES 

NOTE 

HOW TO BRAISE MEAT 

HOW TO BROIL MEAT 

HOW TO PAN BROIL MEAT 

HOW TO COOK IN CASSEROLE 

LEFT-OVERS 
BREAKFAST SAUSAGE (Rorer) 



75 



MEATS 
MEATS PERMITTED, WITH LIST OF FOOD VALUES 





Meas- 






Carbo- 


Total 
Calories 


Kinds 


ure 
*E.P. 


Protein 


Fat 


hy- 
drates 


Steaks 


I lb. 


Gms. 


Gms. 


Gms. 




Porterhouse 




99-34 


92-53 






1230 


Round (medium fat) 


" 


92.07 


61.69 






923 


Rump 


" 


78.92 


115.68 






1357 


Sirloin 


" 


85-73 


83-91 






1098 


Tenderloin 


" 


73-48 


110.69 






1290 


Beef 












Corned 


i< 


70.76 


118.84 






1353 


Loin (medium fat) 


i< 


83-71 


91.62 






1 160 


Neck 


" 


91.18 


74.84 






1038 


Plate (medium fat) 


" 


74-84 


132.00 






1487 


Ribs 


" 


79-38 


120.66 






1403 


Shank 


" 


94.80 


52.16 






849 


Shoulder and Clod 


" 


88.90 


51-26 






817 


Tongue (fresh) 


" 


85-73 


41-73 






718 


Tongue (pickled) 


" 


58.06 


92.98 






1069 


Tongue (dried, salted, 












smoked) 


>i 


136.08 


29.48 




817 


Veal 












Breast (medium fat) 


" 


88.00 


62.59 






915 


Chuck (medium fat) 


" 


89-36 


29.48 






623 


Leg-Cutlets 


" 


91.68 


40.80 






734 


Loin (medium fat) 


" 


90.24 


48.99 






798 


Rib (medium fat) 


" 


93-88 


27.67 






625 


Rump (medivun fat) 


" 


89.82 


73-48 






1021 


Shank (medium fat) 


" 


93-89 


20.87 






563 


Shoulder (rftedium fat) 




89.36 


65-32 






945 



*"E. P." means Edible Portion. 

76 



DIABETIC COOKERY 



77 





Meas- 






Carbo- 


Total 
Calories 


Kinds 


ure 
*E.P. 


Protein 


Fat 


hy- 
drates 


Lamb 












Breast or Chuck 


lib. 


86.64 


107.05 






1310 


Leg (hind) (medium fat) 




87.09 


74.84 






1022 


Loin 




84.82 


128.37 






1495 


Neck 




80.29 


112.49 






1334 


Shoulder 




82.10 


134.72 






1541 


Forequarter 




83.01 


117.03 






1385 


Hindquarter 




88.91 


86.64 






1135 


Chops, broiled 




98.43 


135.63 






1615 


Pork 












Loin Chops 












(medium fat) 


" 


75-30 


136.53 




1530 


Bacon 


" 


46.83 


412.08 




2836 


Tenderloin 


<< 


85.74 


58.97 




874 


Poultry 












Spring Chicked 


u 


97.52 


11.34 




492 


Fowl 


" 


87.54 


73-94 




1016 


Turkey- 


" 


95.71 


103.88 


. . . 


1318 


Goose 


" 


73.93 


164.20 




1774 


Duck 












Capon (cooked, not 












stuffed) 


" 


122.47 


52.16 




960 


Squab 












Pigeon 













* " E. P." means Edible Portions. 



NOTE — 

It is unnecessary to go into details about the prepara- 
tion of meats. Boiled meats are not nutritious and 
therefore not very desirable ; they may be served occa- 
sionally with sauces, (See Meat Sauces.) Fried meats 
should be entirely cut out of the Bill of Fare. 

Steaks and Lamb Chops should be broiled, or pan broiled. 
Beef, either roasted, or cooked in a casserole. 
Veal, either roasted, or cooked in a casserole. 



78 DIABETIC COOKERY 

Veal Cutlets and Veal Chops (use very rarely) breaded, 

and fried in butter. 
Lamb roasted, braised, or cooked in a casserole. 
Pork roasted. 

Fowl, boiled and served with sauces. (See Meat Sauces.) 
Spring Chickens, broiled or braised. 
Chickens, roasted and stuffed, or cooked in a casserole. 
Turkey, Geese, Du^ks, and Capons, roasted and stuffed. 
Squabs and Pigeons, broiled, braised, and stuffed or 

cooked in a casserole. 
Small birds, i. e.. Quail, Partridge, Plover, Reed Birds, 

etc., are good either broiled,' pan broiled, or braised. 
Larger birds, such as Canvasback, or other Wild Ducks, 

Snipe, Grouse, and Wild Turkey, are best roasted. 
Venison, best roasted. 

How TO Braise Meat 

Use pan with close-fitting lid. 

Wipe meat, poultry, or game; remove most of the fat. 
Season. Heat butter or drippings boiling hot in pan; 
sear meat on both sides; add a little boiling hot stock and 
cover tightly. Draw pan to back of stove, and let the 
contents simmer until tender. 

How TO Broil Meat 

Wipe meat, poultry, or game. Remove all fat, and 
score the sides in several places. See that the fire is clear; 
grease broiler with a little fat, and broil carefully, turning 
broiler very often, so that both sides of the meat will be 
evenly cooked. 

It takes about 8 minutes to cook an inch-thick steak, 
or lo-i 2 minutes if steak be thicker, 5-8 minutes will broil 
a chop. Have platter very hot; season, and serve at once. 



DIABETIC COOKERY 79 

How TO Pan Broil Meat 

Heat a frying pap until it begins to smoke; wipe meat, etc., 
remove most of the fat ; score, put in pan ; sear on both sides, 
then draw pan to one side, and let the contents cook until done. 

Remove fat, season, and serve very hot. Time the 
same as for broiling. 

How TO Cook Meat in Casserole 

Wipe meat, etc. Season ; put in casserole and cover ; put in 
hot oven, and cook till tender, in its own juices. This is a spe- 
cially good way to cook pot roast, fowl, and other heavy meats. 

Roasting or Boiling 
No directions need to be given. 

Left-Overs 

Use left-overs for filling omelets, for force meat, etc. 

Beef, veal, and pork make good force meat for stuffing 
poultry, for scalloping, etc. Minced chicken, turkey, etc., 
are better for creaming in ramekins, for making timbals, etc. 

It would be superfluous to go into details about the pre- 
paration of these dishes. 

Breakfast Sausage (Mrs. Rorer) (Individual) 

Protein 37.65 Gms. }4 lb. fresh, lean Pork 

Fat 78.47 " >^ teaspf. powdered Sage Leaves 

Carb )4 teaspf . Salt 

Total Cal. 856.9 A pinch of Pepper 

Chop meat very fine, add seasoning, mix thoroughly; 
form into small cakes. 

Fry in very hot dripping, until well browned. 

Note: Unless fat that oozes out into pan in cooking 
bacon is used, about 50% of its full value is lost in cooking. 



Fruits 



NOTE 

GENERAL RULE 

STEWED AND BAKED FRUITS 



1. Stewed Apple (^), (5) 4. 

2. Baked Apple (A), (B) 5. 
3- '^ 



Gooseberry Fool 



Stewed Rhubarb 
Miscellaneous Stewed 
Fruits 



80 



FRUITS 

NOTE 

Fruits are not a staple article of food in diabetic 
diet; even the few fruits mentioned in Diet List No. i 
may be used only by the physician's orders. They 
form an occasional part in the bills of fare, so as to 
satisfy a natural craving for juicy succulent food, 
but must be used with nice discrimination even when 
permitted. 

GENERAL RULE 

Weigh fruit, unpeeled, uncored, or unstemmed before 
using. 

STEWED AND BAKED FRUITS 

I. (A) Stewed Apple 

Protein 0.28 Gms. i small sour Apple, 2j^ oz. 

Fat 0.26 " I teaspf. sugarless White Wine 

Carb. 10.01 " I small pc. stick Cinnamon 

Total Cal. 43 i small pc. Lemon peel 

Saccharin to taste 

Wash, peel, and core apple; cut in small pieces, add wine, 
lemon peel, and stick cinnamon, and stew in covered porce- 
lain pan. When tender strain through a coarse strainer; 
sweeten and cool. 

6 81 



82 DIABETIC COOKERY 

(B) Stewed Apple 

Protein 6.71 Gms. i Egg, separated 

Fat 5.30 " I small pc. Lemon peel 

Carb. 8.26 " I small soiir Apple 

Total Cal. 107 i small pc. stick Cinnamon 

Saccharin to taste 

Proceed as above; beat egg yolk into the strained pulp. 
Cool; add stiffly beaten egg white. Serve cold. 

2. (A) Baked Apple 

Protein 0.88 Gms. i small sour Apple, weighing 

Fat 3.74 " from 2-2>^ oz. 

Carb. 9.95 " 1-2 Saccharin tablets 

Total Cal. 77 i teaspf. sugarless Red Wine 

2-3 coarsely chopped Almonds 

}4 teaspf. Butter 

A pinch of ground Cinnamon 

Wash, and peel apple very thin; core carefully, leaving 
a solid bottom, so that the apple can stand in the pan; 
scrape out part of the apple and mix it with cinnamon, 
saccharin, and almonds; fill mixture into the cavity. 

Put butter on a small pie plate, set apple on plate, and 
pour wine over it. Bake in a hot oven imtil tender. 
Serve cold with whipped cream. 

(B) Baked Apple 

Protein 0.79 Gms. i small sour Apple, weighing 
Fat 10.68 " from 2-2>^ oz. 

Carb. 8.45 " 1-2 Saccharin tablets 

Total Cal. 133 2 tablespf. cream 



DIABETIC COOKERY 83 

Wash apple; core, but do not peel it. Bake in a hot 
oven; when nearly done baste with saccharin dissolved 
in a teaspf . water. Sen'^e cold, mth the cream. 

3. Gooseberry Fool 

Protein 7.67 Gms. i cup green Gooseberries 

Fat 5-99 " I Egg, separated 

Carb. 10.36 " Saccharin to taste 
Total Cal. 126 

Stem and wash gooseberries; stew in very little water; 
when tender drain off any water that is left (there 
should be almost nons), and mash berries through a 
coarse strainer. Beat yolk of egg into the strained pulp; 
beat egg white to a stiff froth. Dissolve saccharin in )4 
teaspf. water; stir into the fruit when cold; fold in the 
egg white lightly, pour into a glass dish, and set on ice 
till wanted. 

4. Stewed Rhubarb 

For 200 Gms. rhubarb — about 7 oz. 

Protein 0.80 Gms. 4-5 young Rhubarb stalks 

Fat 0.80 " I teaspf. Water 

Garb. 4.40 " Saccharin to taste 

Total Cal. 28 

Wash, but do not peel rhubarb; cut into one half inch 
thick slices; put in an earthen dish and add i scant 
teaspf. water; cover, and bake in oven till tender. 
Cool, sweeten with dissolved saccharin, and set on ice 
until very cold. Serve plain, or with sweetened whipped 
cream. 



84 



DIABETIC COOKERY 



5. Miscellaneous Stewed Fruits 

Use two gills (}4 cup) of the following, measured before 
stemming or cleaning: 



. Cranberries Huckleberries 

Protein 0.19 Gms. Protein 0.35 Gms. 

Fat 0.29 " Fat 0.35 " 

Carb. 4.75 " Carb. 9.63 " 

Total Cal. 22 Total Cal. 43 



Strawberries 

Protein 1.40 Gms. 
Fat 0.94 " 

Garb. 10.92 " 
Total Cal. 58 



Currants 
Protein 0.87 Gms. 

Fat 

Carb. 7.42 " 
Total Cal. 33 



Sour Cherries 
Protein 0.65 Gms. 
Fat 0.54 " 

Carb. 10.68 " 
Total Cal. 50 



The above may be stewed with a little water and stick 
cinnamon, strained through a coarse strainer, sweetened 
with saccharin to taste, and served as a sauce, if the physi- 
cian sanction their use. 



Salads 

NOTE 
SALAD DRESvSINGS 



French 
Mayonnaise 



5. Boiled Dressing 



Sweet Cream 
Sour Cream 



SALADS OF UNCOOKED GREENS OR 
VEGETABLES 

Lettuce, etc. 3. Cucumber 

Cole Slaw (A), (B) 4. Tomato (A), (B) 

5. Celery, Apple, and Nut, or Waldorf Salad 

SALADS OF COOKED VEGETABLES 



I. 


Artichokes 




3- 


Beans 


2. 


Asparagus 


5. Celeriac 
MEAT SALADS 


4- 


Cauliflower 


I. 


Sweetbread 


FISH SALADS 




2. Chicken 


I. 


Herring 






3. Crab 


2. 


Lobster 


5. Shad Roe 




4. Shrimp 



85 



SALADS 

NOTE 

Fresh salads form a most important part of the 
Diabetic Diet. Wherever possible, lettuce should 
be served daily, with cole slaw as an alternative. 
Salads should be served plain and eaten with salt, 
or should be served with : 

SALAD DRESSINGS 
I. French Dressing 



Protein . 


. . . 




2 tablespf. Olive Oil 


Fat 22.22 


Gms. 


2 teaspf. Tarragon Vinegar 


Carb. 


. . . 




or 2 teaspf. Lemon Juice 


Total Cal. 


200 




I tablespf. Water 






yi, teaspf 


. Salt 






I teaspf. 


French Mustard 






y% teaspf. Pepper 






A piece of white Onion 



Rub with the onion the inside of the bowl in which the 
dressing is to be made, that is, if the flavor is liked; put 
in salt and pepper, add oil, and stir well; next mustard; 
and last of all, the vinegar and water; stir until creamy. 

86 



DIABETIC COOKERY 87 

Mustard and onion may be omitted. A saccharin tablet 
dissolved in a few drops of water may be added, if a moder- 
ately sweet dressing is liked. Two teaspf. lemon juice 
may be substituted for the vinegar, if the use of the latter 
is forbidden. 

2. Mayonnaise (Large Quantity) 

Protein 5.34 Gms. i Egg yolk, raw 

Fat 224.32 " I cup Olive Oil 

Carb. 2.94 " I pinch of white Pepper 

Total Cal. 2053 J4 teaspf. Salt 

Juice of I Lemon 

I Egg yolk (hard boiled) 

Have bowl and ingredients very cold; set bowl in pan 
of ice water, while mixing mayonnaise. 

Mash boiled yolk to powder and stir smooth with raw 
egg yolk, salt, and pepper; stir until thick; now add oil 
drop by drop, always stirring in the same direction. Thin 
with lemon juice, then add more oil, until it is all used up. 
Keep in covered glass jar, on ice. until wanted. This 
mayonnaise will last for days, if it is covered, and kept 
in a cold place. 

3. Sweet Cream Dressing 

Protein 2.40 Gms. ^2 cupful Cream, 20% 

Fat 54.70 " I tablespf. Olive Oil 

Carb. 4.74 " I Saccharin tablet 

Total Cal. 521 ^ teaspf. Salt 

I tablespf. Vinegar or Lemon Juice 

Mix all the ingredients except the cream, beating until 
foamy; add cream, and beat until very light. 



88 DIABETIC COOKERY 

4. Sour Cream Dressing 

Protein 2.40 Cms. ^4 cupful sour Cream, 20% 

Fat 54.70 " I tablespf. Olive Oil 

Carb. 4.74 '* }i teaspf. Salt 

Total Cal. 521 2 Saccharin tablets 

}i teaspf. French Mustard 
I tablespf. Vinegar or Lemon Juice 
Proceed as in foregoing recipe. 

5. Boiled Dressing 

Protein 19.12 Gms. i tablespf. Olive Oil 

Fat 28.68 " 2 tablespf. Vinegar 

Carb. 9.18 " 2 Eggs 

Total Cal. 370 ^ cup Cream, 20% 

^2 teaspf. dry Mustard 

^ teaspf. Salt 

A pinch of white Pepper 

Beat eggs foamy; add other ingredients, cream last; 
put in double boiler, stir constantly until mixttu^e boils 
and is of custard consistency. 

Strain, bottle, and keep on ice. 

SALADS OF UNCOOKED GREENS OR 
VEGETABLES 

I. Lettuce, Endive, Romaine, Cress, Dandelion, 
Chicory, Field 

Clean by removing all the tough leaves; tear off the 
tender leaves, wash each one separately in cold water; 



DIABETIC COOKERY 89 

drain in colander; lay leaves in a salad net, or wrap in a 
piece of cheesecloth, and place on ice till wanted. All 
these salads except chicory may be served plain, with salt. 
Chicory, lettuce, and Romaine may be served with French 
dressing; lettuce and Romaine with mayonnaise. 

The food value for i-i^ oz. lettuce is: 
Protein 0.51 Gms. 
Fat 0.14 " 

Carb. 1.23 " 
Total Cal. 7 

Approximately the same values hold for the other salads 
given above. 

2. (A)- Cole Si aw 

Remove wilted leaves; cut cabbage on slaw cutter, or 
chop very fine; wash carefully, and soak in cold water for 
an hour. Drain; mix with French dressing, or pour hot 
boiled dressing over it, and serve at once. 

(B) 

Protein 1.57 Gms. Clean and cut as above. Chop 

Fat 0.35 " }4 a small sour apple, and }i 

Carb. 9.21 " of a small white onion very 

Total Cal. 47 fine; mix with French dress- 

ing, and add to the slaw. 

3. Cucumbers (Average Weight, ii| oz.) 

Protein 2.34 Gms. i Cucumber 

Fat 0.67 " Sprig of Parsley 

Carb. 8.61 " 
Total Cal. 50 

Peel cucumber very fine, wash in cold water; cut on 
slaw cutter; salt slices lightly, and let them stand five 



90 DIABETIC COOKERY 

minutes; drain off water and serve at once with French 
dressing, or with a sour cream dressing, and sprinkle with 
finely chopped parsley. 

4. (A) Tomato Salad (Individual) 

Protein 1.32 Gms. i small Tomato, chilled 

Fat 0.58 " (Average Weight, 2 oz.) 

Garb. 5.70 " 
Total Cal. 33 

Slice tomato, serve on lettuce heart with French 
dressing. 

(B) Stuffed Tomato (Individual) 

Protein 1.90 Gms. i small Tomato, chilled 

Fat 0.69 " 1-2 Celery stalks 

Garb. 7.23 " 
Total Gal. 43 

Scoop out the greater part of the inside of the tomato; 
chop celery; season with mayonnaise; fill into the hollow 
tomato, put mayonnaise on top, and serve on a few lettuce 
heart leaves. Set on ice, till ready to serve. 

5. Gelery, Apple, and Nut Salad; also Galled 
Waldorf Salad 

Protein 3.91 Gms. }4 sour Apple 

Fat 9.37 " 2-4 Gelery stalks 

Garb. 9.17 " 5 English Walnuts 
Total Gal. 137 



or 



Ghop ingredients very fine; season with French dressing, 
with mayonnaise, and serve very cold. 



DIABETIC COOKERY 



91 



SALADS OF COOKED VEGETABLES 

Any left-over, or freshly cooked vegetables (2 oz. of each) 
can be used for salads, viz. : 

I. Artichokes 2. Asparagus 3. Beans (String) 

Protein 0.45 Gms. Protein 0.86 Cms. Protein 1.34 Gms. 

Fat 

Garb. 2.84 ' 

Total Cal. 13 



Fat 0.06 
Garb. 1.58 
Total Gal. 10 



Fat 0.12 
Garb. 4.63 
Total Gal. 25 



Geleriac, etc. 

Protein 0.62 Gms. 
Fat 0.06 " 

Garb. 1.86 " 
Total Gal. 10 



4. Gauliflower 

Protein 1.02 Gms. 
Fat 0.28 " 
Garb. 2.66 " 
Total Gal. 17 

Season the above with: French Dressing, Boiled Dressing, 
or Mayonnaise. 

MEAT SALADS 

I. Sweetbread Salad 

Soak sweetbread in cold water }4 hour, changing the ;vater 
three to four times. Boil in lightly salted water, imtil tender. 
Drain; remove skin. Set away to cool and harden. Gut 
in dice; serve on lettuce leaves with mayonnaise. 

2. Ghicken Salad 



I cup diced cooked Ghicken 
}4 cup diced Gelery 



Protein 23.95 Gms. 
Fat 29.18 " 

Garb. 574 " 
Total Gal. 381 

Mix with French dressing; set on ice; when ready to serve 
place salad on lettuce leaves, and cover with mayonnaise; 
garnish with hard-boiled eggs, olives, capers, or gherkins. 



92 



DIABETIC COOKERY 



FISH SALADS 
I. Herring Salad 



Protein 52.18 Gms. 
Fat 32.39 " 
Garb. 6.49 " 
Total Cal. 527 



>^ cup boiled Veal 
2 Herrings (melt) 
}4 sour Apple 
}i teaspf. grated Onion 



K dill Pickle 
I Celery Knob 
5 English Walnuts 
French salad dressing 
I teaspf. Capers 

Soak herrings overnight; remove melt, and soak that 
separately. Wash herrings ; drain ; skin, bone, and chop fine ; 
remove skin from melt; stir to a smooth paste with a little 
vinegar; chop other ingredients fine. Mix all with French 
salad dressing. Make the salad several hours before using. 

Garnish with olives, hard-boiled eggs, and pickles. 



2. Lobster Salad 



Protein 23.56 Gms. 
Fat 1.83 " 

Carb. 5-65 " 
Total Cal. 133 



I cup finely diced Lobster 
I small head Lettuce 
Mayonnaise 



Mix' lobster with mayonnaise; serve on lettuce leaves; 
cover with mayonnaise, and garnish with hard-boiled 
eggs and olives. 



3. Crab Salad 



Protein 22.01 Gms. 
Fat 2.92 " 

Carb. 6.50 " 
Total Cal. 140 



Substitute Crabs for the Lob- 
ster; proceed in the same 
way. 



DIABETIC COOKERY 
4. Shrimp Salad 



93 



Protein 24.80 Gms. 
Fat 1.42 " 

Carb. 5.24 " 
Total Cal. 133 



Substitute Shrimps for the Lob- 
ster; proceed in the same 
way. 



5, Shad Roe Salad 

Proceed as for Sweetbread Salad (see Meat Salads, i.) 
Serve the same way. 



Sauces for Meats and Fish 

NOTE 
SAUCES 



I. 


Bearnaise 


6. Mustard (A), (B) 


2. 


Cream (A), (B) 


7. Onion 


3- 


Egg 


8. Parsley 


4- 


Herb 


9. Pickle 


5- 


Horseradish (A), (B) 


10. Sardelle (A), (B) 




II. Tartare Sauce 



94 



SAUCES FOR MEATS AND FISH 

NOTE 

Sauces for meats and fish are of importance in the 
diabetic's bill-of-fare. Prepared according to the given 
directions, they are nourishing and palatable, and 
moreover offer variety, vital matters for people whose 
strength must be built up. 

SAUCES 

Cook all sauces in double boiler, unless otherwise 
stated. 

I. Bi:ARNAisE Sauce 

Protein 6.24 Gms. i small white Onion 

Fat 11.67 " I _^ tablespf. Vinegar 

Carb. 3.56 " yi tablespf. Butter 

Total Cal. 144 i Egg yolk 

yi cup clear Soup Stock 
Pepper and Salt to taste 

Chop onion very fine, and cook in the vinegar until 
very tender; add butter and seasoning; stir in the egg yolk 
beaten foamy; thin with stock and beat until it is creamy. 

95 



96 DIABETIC COOKERY 

2. {A) Sour Cream Sauce (Cold) 

Protein 7.01 Gms. 2 tablespf. sour Cream, 20% 

Fat 21.06 " y^ tablespf. Olive Oil 

Carb. 0.78 " I Egg (hard boiled) 

Total Cal. 221 i saltspf. Salt 

}4 teaspf . minced Chives 
}4 teaspf. minced Parsley 
I tablespf. Tarragon Vinegar 
Pinch of white Pepper 

Beat cream imtil light and thick. Mash egg yolk very 
fine and stir paste with the oil, which must be stirred in 
gradually; add vinegar, seasoning, herbs, and the chopped 
white of the egg. Fold in cream last. 

(jB) Sweet Cream Sauce (Cold) 

Proceed as above, using same quantity sweet cream, 
instead of the sour cream. Full value same as in {A). 

3. Egg Sauce (Cold) 

Protein 6.43 Gms. i Egg (hard boiled) 

Fat 16.15 " }i teaspf. minced Chives 

Carb I tablespf. Tarragon Vinegar 

Total Cal. 171 i tablespf. Olive Oil 

I saltspf. Salt 

}4 saltspf. Pepper 

Separate the egg, mash the yolk very fine, chop the white 
fine; mix salt and pepper, to which add egg yolk; stir 
in oil gradually and mix to a smooth paste; add chives and 
egg white, then stir in the vinegar. This sauce is good 
either with salads, or with cold fish. 



DIABETIC COOKERY 97 

4. Herb Sauce (Cold) 

Protein 6.43 Gms. }4 teaspf. minced Parsley- 

Fat 16.15 " ^ teaspf. minced Chives 

Carb. ... I Egg (hard boiled) 

Total Cal. 171 i tablespf. Olive Oil 

y^ teaspf. French Mustard 

I tablespf. Tarragon Vinegar 

I saltspf. Salt 

I pinch of white Pepper 

Proceed as for Egg Sauce. 

5. {A) Horseradish Sauce 

Protein 6.36 Gms. % tablespf. Butter 

Fat 14.35 " % cup Soup Stock 

Carb. 4.67 " ^ teaspf. Lemon Juice 

Total Cal. 174 i Egg yolk 

I teaspf. grated Horseradish 

I Saccharin tablet 

Salt to taste 

Melt butter in double boiler; beat egg yolk to foam; 
stir it and the other ingredients into the butter, and beat 
constantly until the sauce is thick. Serve hot. 

(JS) Horseradish Sauce 

Protein 5.05 Gms. i tablespf. Butter 

Fat 11.56 " }4 cup Soup Stock 

Carb. 14.01 " I tablespf. grated Horseradish 

Total Cal. 180 Salt and Pepper to taste 

Proceed as above, and cook JE^ hour. 
7 



98 DIABETIC COOKERY 

6. (A) Mustard Sauce (Hot) 

Protein 4.56 Gms. i tablespf. French Mustard 

Fat 11.28 " I tablespf. Butter 

Carb. 0.03 '* I tablespf. Tarragon Vinegar 

Total Cal. 120 2 tablespf. Soup Stock 

^2 tablespf. Aleuronat Flpur or Almond Flour 

Melt butter, stir in the flour until very smooth, then 
add boiling stock slowly, next the mustard and vinegar; 
stir until it is creamy, but do not boil; strain through 
strainer and serve hot with boiled beef, or with boiled 
fish. 

(B) "Mustard Sauce (Cold) 

Protein .... i tablespf. French Mustard 

Fat I I.I I Gms. i tablespf. Moselle Wine 

Carb X teaspf . grated Lemon Rind 

Total Cal. 135 i tablespf. Oil 

Mix carefully; stir until creamy; put on ice; serve with 
cold meat or cold fish. 

7. Onion Sauce 

Protein 1.32 Gms. 4 small white Onions 

Fat 16.82 " i}4 tablespf. Butter 

Carb. 8.12 " }4 teaspf. Lemon Juice 

Total Cal. 190 i teaspf. Tarragon Vinegar 

I Clove 

}4 Bay Leaf 

>^ cup clear Soup Stock 

Salt to taste 



DIABETIC COOKERY 99 

Chop onions rather coarsely, brown them in the butter; 
add hot stock and other ingredients; simmer until very 
tender. Strain through pur6e sieve. 

8. Parsley Sauce 

Protein 4.86 Gms. I teaspf . chopped Parsley 

Fat 16.39 " H cup Top Milk 

Carb. 3.06 " I Egg yolk 

Total Cal. 180 ^ tablespf. Butter 

Salt and Pepper to taste 

Proceed as with Horseradish Sauce. 

9. Pickle Sauce 

Like Egg Sauce, using }4 tablespf. finely chopped dill 
pickle in place of chives. Same full value. 

10. (A) Sardelle Sauce (Hot) 

Protein 15.07 Gms. 4 Sardelles 

Fat 16.44 " I small white Onion 

Carb. 3.56 " ^ tablespf. Butter 

Total Cal. 223 i sprig Parsley 

}4 cup strong Soup Stock 

Soak sardelles in water }4 hr., changing the water 
several times; skin, bone, and chop very fine. Chop 
onion and parsley very fine, and stew in butter until 
tender; add boiling hot stock. Simmer 5 minutes; 
add sardelles a few minutes before serving, but do not 
let them boil. 



100 DIABETIC COOKERY 

(B) Sardelle Sauce (Cold) 

Protein 9.19 Gms. i Egg yolk (hard boiled) 

Fat 22.26 " 3 Sardelles 

Carb. 1.57 " J4 teaspf. grated Onion 

Total Cal. 243 J4 teaspf. grated Lemon Rind 

I tablespf . Olive Oil 

^2 tablespf. chopped Capers 

^ teaspf. chopped Parsley 

I tablespf. French Mustard 

1 Saccharin tablet 

2 tablespf. Tarragon Vinegar 

Mash egg yolks, and stir to smooth paste with the oil: 
soak, skin, bone, and chop sardelles very fine; mix in other 
ingredients and stir thoroughly. 

Serve with cold meat, or with cold fish. 

II. Sauce Tartare (Cold) 



Protein 


2.67 Gms. I Egg yolk (hard boiled) 


Fat 


27.88 


2 tablespf. Olive Oil 


Carb. 




I tablespf. Tarragon Vinegar 


Total Cal. 262 


^ teaspf. minced Parsley 






A pinch of Salt 






A pinch of Pepper 






I teaspf. Mustard 






}4 teaspf. chopped Capers 



Mash egg yolk very fine, proceed as for egg sauce; the 
sauce must be of the consistency of thick cream. 



Soups and Broths 





MEAT SOUPS 


I. 


Beef Soup and Stock 


10. 


Noodle Soup 


2. 


Clear Veal 


II. 


Soup with Marrow 


3- 


Clear Mutton 




Balls 


4- 


Clear Chicken 


12. 


Soup with Meat 


5- 


Clear Veal and Beef 




Balls 


6. 


Clear Veal and 


13- 


Soup with Cauli- 




Chicken 




flower 


7- 


Vegetable 


14. 


Soup with Asparagus 


8. 


Soup with Egg Dice" 


15- 


Soup with Sorrel 


9- 


Soup with Chicken 


16. 


Soup with Steak and 




Dice 




Eggs 



17. Oxtail Soup 



MEAT BROTHS 



1. Beef 

2. Veal and Beef 



Mutton 
Chicken 



VEGETABLE CREAM SOUPS 



1. Asparagus 

2. String Bean 

3. Cauliflower 



lOI 



4. Celery 

5. Tomato 

6. Mixed Vegetable 



LIBRARY 
UNIVERglTY OF CALIFORNIA 



102 DIABETIC COOKERY 

SWEET SOUPS 
I. Wine 2. Cream 

FISH BROTHS AND SOUPS 

1. Clam Broth 3- Clam Chowder 

2. Clam Soup 4- Oyster Stew 

5. Oyster Soup 



SOUPS AND BROTHS 

MEAT SOUPS 

I. Beef Soup and Stock 

y^ lb. rack of Beef and shin for every person 
I pt. Water for every person 

Wash meat and bones carefully, remove any dark spots 
or tainted flesh; place in an iron pot, cover with the cold 
water; bring slowly to boiling point, leaving the pot un- 
covered until it boils; season with salt to taste, then cover 
and simmer slowly from five to six hours. 

Do not skim, unless clear soup is wanted. Strain through 
a wire strainer into an earthenware crock or bowl, and 
set away to cool. Leave the grease on soup until ready 
to use, when it can be carefully removed, leaving the stock 
clear. This soup forms the foundation for all beef soups 
and plain broths. 

Food Value for i pt. Beef Stock 

Protein 11.12 Gms. 
Fat 1.36 " 

Garb 

Total Cal. 57 
103 



I04 DIABETIC COOKERY 

2. Clear Veal Soup 

I lb. Veal for every person 
i}4 pts. Water for every person 

Food Value for i}4 pts. Veal Soup 

Protein 18.36 Gms. 
Fat 1.70 " 

Carb 

Total Cal. 99 

Proceed as with Beef Soup, but cook only three hours. 

3. Clear Mutton Soup 

I lb. Scrag Mutton for every person 
i}4 pts. Water for every person 

Food Value for i}4 pts. Mutton Soup 

Protein 18.02 Gms. 
Fat 2.38 " 

Carb 

Total Cal. 104 

Proceed as with Beef Soup. 

4. Clear Chicken Soup (2 Quarts) 

Protein 56.70 Gms. i Fowl weighing from 2-4 lbs. 

Fat 2.70 " (not too fat) 

Carb. ... Use the feet, gizzard, and heart 

Total Cal. 251 2 qts. cold Water 



DIABETIC COOKERY 105 

Clean the feet by scalding with boiling water, skin them, 
remove the nails; the feet contain gelatinous matter which 
adds strength to the broth. Simmer from four to five 
hours. 

Proceed as with Beef Stock. , 

5. Clear Veal and Beef Soup 

i}4 lbs. shin of Beef 
1)4 lbs. shoulder of Veal 
Marrow bones of both Beef and Veal 
2 qts. Water 

Boil four hours, and proceed as for Beef Stock. 
Compute values from Beef Stock and Clear Veal Soup. 

6. Clear Veal and Chicken Soup 

I Fowl weighing from 2}4~S lbs. 

1 lb. knuckle of Veal 

2 qts. cold Water 

Proceed as with Number 4. 

Compute values from Clear Veal and Clear Chicken 
Soups. 

7. Vegetable Soup (For 2 people) 

Protein 12.36 Gms. i pt. Beef Stock 
Fat 1.54 " J/2 white Onion 
Carb. 5.14 " 3 sprigs Parsley- 
Total Cal. 85 3 sticks Celery with leaves 

I Leek 

3 Cabbage leaves 
12 String Beans 



io6 DIABETIC COOKERY 

Wash vegetables ; chop very fine, and simmer in a little 
stock until nearly tender; then add one pt. stock, and simmer 
for one hour. Serve very hot. 

8. Soup with Egg Dice (Individual) 
I pt. hot Stock (any of the recipes given above). 
Egg Dice 

Protein 18.99 Gms. i Egg 

Fat 8.41 " yi teaspf. Butter 

Carb }i cup cold Stock 

Total Cal. 152 Pinch of Salt 

Beat the egg foamy; add butter creamed, salt and cold 
stock ; pour into a well buttered custard mold, place mold 
in pan of boiling water, and steam for one hour; cool, re- 
move from mold, and when cold cut into dice; put into 
soup tureen; pour clear well-seasoned boiling hot soup 
stock over the dice, and serve at once. 

9. Soup with Chicken Dice (Individual) 

Protein 18.44 Gms. }4 cup white meat of Chicken 

Fat 12.64 " cut into cubes 

Carb lyi cups clear Chicken broth 

Total Cal. 187.7 i Egg 

% teaspf. finely chopped Parsley 

Seasoning to taste 

Heat the chicken mi}4 cups of broth; meanwhile beat an 
egg foamy in the tureen in which the soup is to be served ; pour 
the chicken and broth over the egg, stirring to prevent curd- 
ling. Sprinkle with the parsley, and serve very hot, at once. 



DIABETIC COOKERY 107 

10. Noodle Soup (Individual) 

Protein 17.82 Gms. I pt. good clear Stock 

Fat 20.05 " Noodles 

Carb. 0.20 " ^ teaspf. chopped Parsley 

Total Cal. 253 i Egg 

1/3 tablesp. Butter 
Seasoning to taste 

Noodles: Make an omelet with one egg, according to 
omelet recipe No. 6; roll, cool, and cut into very narrow 
strips; drop into boiling stock, heat noodles thoroughly; 
sprinkle parsley into stock, and serve very hot, at once. 

II. Soup with Marrow Balls (Individual) 

I pt. clear soup Stock 

Marrow Balls 

Protein 21.36 Gms. Casoid Crumbs 

Fat 14.72 " I tablespf. Marrow 

Carb K Egg 

Total Cal. 217 Pinch of Salt 

}i teaspf. minced Parsley 

Dash of grated Nutmeg 

Clean and wash the marrow carefully; melt in a hot pan, 
and cool. When cool cream it; stir in egg and salt; beat 
foamy, sprinkling in parsley and nutmeg; fold in crumbs 
to make a rather stiff dough. 

Form into small dvunplings, size of a marble, and set 
on ice for an hour. Heat the stock, drop in the balls. Cook 
until very light, from 5-8 minutes, and serve with the soup 
at once. 



io8 DIABETIC COOKERY 

12. Soup with Meat Baixs (Individual) 

I pt. clear Soup 
Meat Balls 

Protein 33.91 Gms. 2 oz. scraped Beef 

Fat 22.73 " I tablespf. Marrow 

Carb I Egg, separated 

Total Cal. 340 

Casoid Crumbs 
I teaspf. Butter 
Salt and Nutmeg to taste 

Melt marrow; cool; cream butter and marrow, add 
beef, yolk of egg, and seasoning; next, enough cnunbs to 
bind the mixture, then add stiffly beaten white of egg. 

Form dtunplings with a small spoon; drop in boiling 
broth; cook from 15-20 minutes; serve very hot. 

A teaspf. of chopped chives sprinkled into the soup just 
before serving adds to it, if the flavor is liked. 

13. Soup with Cauliflower (Individual) 

Protein 15.82 Gms. 2 cUps good Broth 

Fat 2.62 " Very small head Cauliflower 

Carb. 12.38 " 2 sticks Celery 

Total Cal. 138 i small Leek 

Seasoning to taste 

Wash, clean, and break cauliflower into small pieces. 
Put on to cook in a small saucepan. Cover with well- 
seasoned stock; add the finely chopped celery and leek; 
simmer until very tender, about ^2 hr. Be sure that the 
flowers are unbroken; add the rest of the broth, heat 
very hot, and serve at once. 



DIABETIC COOKERY 109 

14. Soup with Asparagus (Individual) 

Protein 1545 Gms. 12 stalks of Asparagus 

Fat 1.85 " Other ingredients as for Recipe 

Carb. 8.06 " 13 above 

Total Cal. 112 

Proceed as for Cauliflower Soup, substituting the aspara- 
gus for the cauliflower. Canned asparagus may be used, 
but drain off the water in which it was canned, scald it 
with boiling water and drain again. 

15. Soup with Sorrel (Individual) 

Protein 9.02 Gms. }4 cup Sorrel 

Fat 17.48 " }{ pt. Stock 

Carb. 2.36 " I tablespf. Butter 

Total Cal. 202 i Egg yolk 

Salt and Pepper to taste 

Use cultivated sorrel. Take the tender green leaves 
from the midrib; wash in cold water, and shred very fine. 
Melt butter in an iron pan; put in the sorrel and stir for 
a few minutes; add stock and boil for five minutes; beat 
the egg yolk foamy and put into soup tureen; pour boiling 
soup over it, stirring all the time, so that the egg does not 
curdle. Serve at once. 

16. Soup with Steak and Eggs (Individual) 

Protein 32.36 Gms. ' ^ 5^ lb. Round Steak 

Fat 15-30 " " I Egg yolk 

Carb. .... I cup Beef Stock 

Total Cal. 267 Seasoning to taste 



HO DIABETIC COOKERY 

V 

Warm J4 ^up of stock; put the rest on to heat very hot. 
Scrape the round; mix in the egg yolk. Pour over this, 
^ cup of warm stock. vStir carefully. Stir this into the 
hot stock, but do not let it boil. Season; serve at once. 

17. Ox-tail Soup (Individual) 

Protein 13.96 Gms. ^ lb. Ox-tail 

Fat 376 " I small Onion 

Carb. 6.84 " I Celery stalk 

Total Cal. 117 i Parsley sprig 

i>^ pts. cold Water 

3 Pepper corns 

^2 teaspf . Salt 

3^ cup Tomatoes 

Wash ox-tail ; put in soup pot with cold water, and when the 
water boils let soup simmer for i hr. with the pot lid partly off ; 
wash thebnion but do not peel it, put it in the oven and bake 
it till light brown and tender, and add it with the vegetables 
and pepper corns to the soup; simmer slowly for two hours 
more ; add salt ; strain and cool. Remove grease, reheat, and 
serve very hot, adding 5-6 small pieces of the ox-tail. 

MEAT BROTHS 
(Almost a full meal in themselves) 

I. Beef Broth (Individual) 

Protein 9.95 Gms. }4 pt. strong Beef Stock 

Fat 10.84 " I Egg yolk 

Carb. 1.42 " I tablespf. finely ground Almonds 

Total Cal. 142 Seasoning to taste 



DIABETIC COOKERY iii 

Heat the stock, stir in almonds; boil for two minutes. 
Pour over the egg yolk, stirring carefully to avoid curdling. 
Serve very hot, at once. 

2. Veal and Beef Broth (Individual) 

Protein 27.03 Gms. i pt. Soup (see No. 5, above) 

Fat 12.25 " I Egg yolk 

Carb ^2 cup finely chopped cooked 

Total Cal. 219 Veal 

Season to taste 

Put the cooked veal through the meat chopper; heat 
in the stock. Strain through a coarse sieve. Pour this 
boiling hot over the beaten egg yolk, and serve very hot, 
at once. 

3. Mutton Broth (Individual) 

Protein 16.76 Gms. 2 lbs. scrag or neck of Mutton 

Fat 6.17 " I qt. Water 

Carb. 0.83 " 2 stalks Celery 

Total Cal. 126 i Leek 

Salt to taste 

Proceed as for beef stock (see No. i). Simmer about 
three hours, adding celery and leek as soon as stock begins 
to boil. This broth is very nourishing, but not to every- 
one's taste. A whole egg dropped into the cup, after it 
contains the steaming hot broth, is a nourishing addition. 

4. Chicken Broth (Individual) 

Use Stock No. 4. Proceed as in foregoing recipe. 



112 DIABETIC COOKERY 

VEGETABLE CREAM SOUPS 
General Directions 

The foundation for Vegetable Cream Soups seldom 
varies. These soups are nourishing, quickly prepared, 
and very digestible. 

All vegetables should be cleaned, blanched, and 
cooked in salted boiling water in an uncovered pan 
until tender enough to strain through a puree sieve. 

Cream Foundation (Individual) 

Protein 10.85 Gms. i tablespf. Butter 

Fat 64.03 " I tablespf. Almond Flour 

Carb. 1 1. 1 2 " I Egg yolk 

Total Cal. 570 i cup thin Cream 

Salt and Pepper to taste 

Melt butter; stir in the almond flour; add the cream; 
season; put in the strained vegetables; boil five minutes. 
Beat the egg yolk foamy in the tureen in which the soup is 
to be served. Pour the hot soup over it, stirring so that 
the yolk does not curdle, and serve very hot, at once. 

I. Asparagus Soup (Individual) 

Protein 14.90 Gms. 12-15 Asparagus stalks 

Fat 64.48 " 
Carb. 18.55 " 
Total Cal. 714 

Scrape asparagus, break into small pieces; wash and 
cook in very little water until tender enough to strain 
through a colander. Strain and proceed as directed in 
foregoing recipe for Cream Foundation. 



DIABETIC COOKERY 113 

2. String Bean Soup (Individual) 

Protein 13.90 Gms. ^ pt. String Beans 

Fat 64.49 " K small white Onion 

Carb. 21.98 " I Celery stalk 

Total Cal. 630 Seasoning to taste 

String, wash, and break beans into small pieces, then 
proceed as directed in recipe for Cream Foundation. 

3. Cauliflower Soup (Individual) 

Protein 15.27 Gms. i small head Cauliflower 

Fat 65.26 " Wash, blanch, and break cauli- 

Carb. 22.67 " flower into small pieces; pro- 

Total Cal. 647 ceed as directed in recipe for 

Cream Foundation. 

. 4. Celery Soup (Individual) 

Protein 12.83 Gms. i small bunch of Celery 

Fat 64.21 " 1-2 Celery knobs 

Carb. 17.07 " , Proceed as directed in recipe 

Total Cal. 603 for Cream Foundation 

5. Tomato Soup (Individual) 

Protein 9.56 Gms. }^ pt. thin Cream 

Fat 48.37 " J4 can Tomatoes 

Carb. 19.53 " I teaspf. Butter 

Total Cal. 539 i sprig Parsley 

3/8 teaspf. Baking Soda 

^2 tablespf. Almond Flour 

Stew tomatoes and parsley fifteen minutes. Put cream 
on to heat in double boiler; rub almond flour and butter 
together and stir into the boiling cream until thick. Strain 
tomatoes; add soda which has been dissolved in a little 



114 ' DIABETIC COOKERY 

cold water. Do not replace the tomatoes on the stove. 
Pour the boiling cream over them. The mixture will 
curdle if placed back on the fire. Serve at once. 

6. Mixed Vegetable Soup (Individual) 

Protein 9.70 Gms. i small white Onion 

Fat 58.67 " I Leek 

Carb. 18.04 " I Celery knob 

Total Cal. 638 3 Cabbage leaves 

I Parsley sprig 

I Celery stalk and leaves 

10 String Beans 

I cup thin Cream, 20% 

I tablespf. Butter 

I tablespf. Almond Flour 

Seasoning to taste 

Clean the vegetables and chop very fine; boil in salted 
boiling water enough to cover them, in a partly uncovered 
pan; boil rapidly, then simmer for ten to fifteen minutes 
until tender ; prepare cream foundation ; poxu* over minced 
vegetables, and let them simmer for 5-8 minutes longer. 
Serve very hot. 

A little cauliflower or asparagus, or both, will improve 
the flavor of the soup. 

SWEET SOUPS 

I. Wine Soup (Individual) (If permitted) 

Protein 10.72 Gms. yi cup Wine, either Red or 

Fat 5.04 " White Moselle, or Bordeaux 

Carb I Egg 

Total Cal. 111.2 i small piece Stick Cinnamon 

}4 cup Water 

2-3 Saccharin tablets 



DIABETIC COOKERY 115 

Beat the Qgg foamy with the dissolved saccharin tablets; 
add the wine and water, beating foamy. Put this mixture 
in a double boiler, add cinnamon, stirring constantly 
so that it foams until it reaches the boiling point. 

Strain; beat again, and serve either hot or cold. 

2. Cream Soup (Individual) 

Protein 10.72 Gms. i Egg yolk 

Fat 52.98 " I cup thin Cream 

Carb. 11.12 " I small piece Stick Cinnamon 

Total Cal. 562.6 i tablespf. Almond Flour 

I Saccharin tablet, dissolved 

Heat the cream in a double boiler; add the cinnamon, 
stir in the almond flour; beat the yolk of the egg foamy 
with the saccharin. Stir into the cream, beating all the 
time, so that the egg does not curdle. 

Strain; serve very hot. 

FISH BROTHS AND SOUPS 

I. Clam Broth (Individual) 

Protein 1.24 Gms. 8 large Clams 

Fat 5.12 " I teaspf. Butter 

Carb. 0.24 " Pepper to taste 
Total Cal. 52.1 

Wash and brush the clams until perfectly clean; add 
one tablespoonful water; cook until the clam shells open; 
pour off the liquor; add the butter and pepper; reheat, 
and serve hot at once. 

The clams may be utilized for chowder, or for soup. 



ii6 DIABETIC COOKERY 

2. Clam Soup (For 2 people) 

Protein 23.94 Cms. I doz. Clams 

Fat 50.65 " . }4 cup cold Water 

Carb. 14.68 " I cup Top Milk 

Total Cal. 608.8 i teaspf. Butter 

. I teaspf. Almond Flour 
Salt, Pepper 

Wash the clams carefully, scrubbing shells with a small 
brush; put clams on in the cold water in a small pot. 
Cook until shells open; remove from fire; take the shells 
out of the juice, remove the clams from the shells with a 
fork, cut off the tough part, and use only the soft part, 
which should be well chopped. 

Blend the melted butter and almond flour; add cream 
to the clam juice, and when it is very hot slowly pour it 
over the butter and flour; put back in double boiler, and 
cook for about 10 minutes, stirring all the time to prevent 
the liquid from curdling; add the chopped clams; season 
and serve at once. 

3. Clam Chowder (Individual) 

Protein 22.33 Gms. I pt. Clams 

Fat 26.06 " I cup Clam Juice 

Carb. 14.73 " 2 Celery stalks 

Total Cal. 382.10 2 sprigs Parsley 

}4 small Onion 

}^ cup Cream 

I tablespf. Butter 

Pepper to taste 

I small Tomato, or 

}4 cup canned Tomatoes 

Chop the clams, removing the tough parts first. Put 
the juice in kettle, and when it comes to the boiling point 



DIABETIC COOKERY 117 

remove scmn that has risen to the top. Now add the finely 
chopped vegetables, clams, butter, and seasoning; cook 
until clams are very soft. Heat the cream, and pour into 
soup tiireen. When the clams are tender (they take about 
half an hour to cook), pour the chowder over the hot cream; 
stir carefully so that it does not curdle. Do not replace 
upon the fire. Serve at once. 

4. Oyster Stew (Individual) 

Protein 9.47 Gms. }4 pt. Oysters 

Fat 26.75 " }4 cup Cream 

Carb. 8.65 " I teaspf. Butter 

Total Cal. 312.6 Salt and Pepper to taste 

Strain the oysters, put liquor on to boil. Heat the 
cream separately but do not let it boil; put oysters into 
the boiling juice, do not let them boil, but cook slowly, 
and when the edges begin to curl, add butter and season- 
ing; pour hot cream into the tureen and turn the boiling 
stew over it, being careful not to let it curdle. Do not 
replace upon fire. Serve at once. 

5. Oyster Soup (Individual) 

Protein 10.05 Gms. Prepared as above, only thick- 
Fat 28.29 " ened with a teaspf. almond 
Carb. 8.65 " flour, or with a teaspf. casoid 
Total Cal. 327.6 crumbs. 



Vegetables 

TABLE OF VALUES 

NOTE 
HOW TO PREPARE 



1. Artichoe:es 

2. Asparagus 

3. String Beans, {A), (B) 

4. Beet Tops 

5. Beets 

6. Broccoli 

7. Brussels Sprouts 

8. Plain Cabbage, (A), (B) 

9. Savoy Cabbage, (A), (B) 

10. Carrots 

11. Cauliflower, (A), (B), 

(O 

12. Celeriac (Knob Cel- 

ery) 

13. Celery (Table) 

14. Cucumbers 

15. Egg Plant 



16. Jerusalem Artichokes, 

(A),{B)AC),iD),{E) 

17. Kale 

18. Kohlrabi, (A), (B) 

19. Lettuce 

20. Mushrooms, {A), (B) 

21. Okra or Gumbo 

22. Onions, (A), (B) 

23. Oyster Plant (Salsify) 

24. Potatoes, (A), (B) 

25. Pumpkin 

26. Sauerkraut, (A), (B) 

27. Spinach, {A), (5) 

28. Squash 

29. Sweet Peppers 

30. Swiss Chard 

31. Tomatoes, (A), (B) 



SAUCES FOR VEGETABLES 



1. Butter 

2. Cream 



3. Egg 

4. Hollandaise 



118 



VEGETABLES 



TABLE OF VALUES 



Kind 


Weight 


Protein 


Fat 


Carbo- 
hydrates 


Total 
Calories 


Artichokes 


I lb. 


11.79 


0.91 


75-75 


352 


Aspaxagus (fresh) 


" 


8.16 


0.91 


14.96 


lOI 


Asparagus (canned) 


" 


6.80 


0.45 


12.70 


82 


Beans (String) (fresh) 


" 


10.40 


1.36 


33-60 


189 


Beans (canned) 


(< 


4.98 


0.45 


17.23 


93 


Beet Tops (cooked) 


« 


9.98 


4-54 


48.08 


273 


Beets 


(< 


7.26 


0.45 


44. 


209 


Broccoli 


i< 


9.07 


0.45 


22.68 


131 


Brussels Sprouts 


<< 


6.80 


0.45 


15-42 


85 


Cabbage 


" 


7-25 


1.36 


25.40 


143 


Carrots 


" 


4-99 


1.81 


42.18 


205 


Cauliflower 


" 


8.16 


2.27 


21.32 


138 


Celery (table) 


" 


4.98 


045 


14-97 


84 


Cucumbers 


<< 


3-63 


0.91 


14.06 


79 


Egg Plant 


<i 


5-44 


1.36 


23-13 


127 


Kohlrabi 


It 


9.07 


0.45 


24-95 


140 


Leeks 


<< 


5-44 


2.27 


26.31 


147 


Lettuce 


(< 


5-44 


1.36 


13-15 


87 


Mushrooms (fresh) 


" 


15.88 


1.81 


30.85 


203 


Okra 


<i 


7.26 


0.91 


33-57 


172 


Onions 


" 


7.26 


1.36 


44.80 


220 


Oyster Plant 


" 


5-44 


0.91 


23-13 


122 


Potatoes 


" 


9-93 


0.45 


83-46 


378 


Pumpkin 


" 


4-54 


0.45 


23-59 


117 


Sauerkraut 


11 


7.71 


2.27 


17.24 


120 


Spinach 


" 


952 


1.36 


14.50 


108 


Squash 


" 


6.35 


2.27 


40.82 


209 


Sweet Peppers 


" 


4-54 


1.36 


19.04 


107 


Swiss Chard 


" 


10.43 


1.36 


14.06 


no 


Tomatoes (fresh) 


" 


4.08 


1.81 


17.69 


103 


Tomatoes (canned) 


" 


5.44 


0.91 


18.10 


103 


Turnips 




5-89 


0.91 


36.74 


179 



119 



I20 DIABETIC COOKERY 

NOTE 

Use fresh tender vegetables; clean thoroughly and 
examine carefully before cooking. Remove all the 
withered leaves, inedible parts, etc. Almost without 
exception, vegetables should be boiled in salted boil- 
ing water in an uncovered or only partly covered 
pan. When the vegetables have boiled rapidly for 
fifteen minutes, drain off the water, replace with boil- 
ing water, cook fifteen minutes again, drain, replace 
with boiling water, and cook until tender. This rule 
holds good for the herbaceous vegetables, viz., cab- 
bage, spinach, and all the green leaves, stalks, shoots, 
sauerkraut, etc. 

In using canned vegetables, drain off the water 
in the can, scald vegetables with boiling water, 
drain, then pour hot sauce over them, and serve 
at once. 

For diabetics, it is advisable that vegetables be very 
finely chopped, or, better still, strained through a 
pur6e strainer. 

HOW TO PREPARE 

I. Artichokes (Individual) 
(Weighing up to ^ lb.) 

Remove the hard outer leaves; cut off the stem close to 
the leaves, and cut off the bud; drop the artichoke into 
boiling salted water and cook until tender, which will 
take from 30-50 minutes; then drain, and remove the 
choke. 



DIABETIC COOKERY 121 

Artichokes may be served cold with French dressing. 
Artichokes may be served hot with Melted Butter, Egg 
Sauce, Hollandaise Sauce. 

Value if Served with Melted Butter 

Protein 2.86 Gms. 
Fat 22.30 " 

Carb. 16.6 " 
Total Cal. 279 

Value if Served with Egg Sauce 

Protein 14.06 Gms. 
Fat 8.21 " 

Carb. 18.01 " 
Total Cal. 200 

Value if Served with Hollandaise Sauce 

Protein 6.99 Gms. 
Fat 1 1. 41 "; 

Carb. 16.95 " 
Total Cal. 200 

2. Asparagus (Individual) 

Protein 3.24 Gms. 6-8 stalks 

Fat 0.36 " 

Carb. 5.94 " , 

Total Cal. 40 

Scrape the asparagus down to the tender tips, cut off 
the fibrous ends; wash, tie in a bunch, and boil rapidly in 
salted boiling water in a partly uncovered stew-pan until 
tender, from 15-25 minutes. 



122 DIABETIC COOKERY 

Value if Served with Value if Served with 

Melted Butter Egg Sauce 

Protein 3.50 Gms. Protein 14.70 Gms. 

Fat 22.46 " Fat 8.37 " 

Carb. 5.94 " Carb. 7.25 " 

Total Cal. 240 Total Cal. 164 

Value if Served with Value if Served with 

Cream Sauce Hollandaise Sauce 

Protein 11.29 Gms. Protein 7.63 Gms. 

Fat 43.41 " Fat 11.75 " 

Carb. 14.61 " Carb. 6.19 " 

Total Cal. 495 Total Cal. 161 

If the flavor be liked, a pinch of grated nutmeg may be 
added to the melted butter. 

Asparagus may be served cold as a salad, with either 
French dressing or mayonnaise. 

3. (A) String Beans (Individual) 

Protein 5.43 Gms. I pt. Beans 

Fat 0.78 " 

Carb. 17.83 " 
Total Cal. 100 

String and slice beans. Put into rapidly boiling salted 
water, about ^ teaspf. of salt to a pint of water. Sim- 
mer until tender in a partially uncovered saucepan; drain 
in a colander. 

Value if Served with Value if Served with 

Butter Sauce Cream Sauce 

Protein 5.69 Gms. Protein 13.48 Gms. 

Fat 22.88 " Fat 43.83 " 

Carb. 17.83 " Carb. 26.50 " 

Total Cal. 300 Total Cal. 556 



DIABETIC COOKERY 123 

Value if Served with J^ Pint Soup Stock 

(To which a little grated onion may be added) 

Protein 10.99 Gms. 
Fat 146' " 

Garb. 17.83 " 
Total Cal. 128 

(B) String Beans Cooked with Lamb (Individual) 

Protein 55.08 Gms. i pt. Beans 

Fat 125.88 " 34 lb. rack of Lamb 

Garb. 17.83 " Salt and Pepper to taste 

Total Gal. 1425 J4 teaspf. grated Onion, if 

flavor is liked 

String and slice beans in long slices. Wash and drain. 
Put lamb in stew-pan, with a pint of cold water. When 
it boils, add the beans, and let simmer slowly until meat 
and beans are tender; cover the pan tight. When nearly 
tender add the onion and seasoning; a sprig of summer 
savory improves the beans, if the flavor is liked, or >^ teaspf. 
chopped summer savory. 

The gravy must be almost completely boiled down. 

Put the lamb on hot platter, heap the beans around, and 
serve at once. 

4. Beet Tops (Individual) 

Gooked and served like Spinach 

Protein 16.41 Gms. i pint Beet Tops 

Fat 19.07 " 

Garb. 9.86 " 
Total Gal. 275 



124 DIABETIC COOKERY 

5. Beets (Individual) 

Protein 7.26 Gms. 2 small Beets' 

Fat 045 " 10 gms. melted Butter 

Carb. 44.00 " Salt, Pepper 

Total Cal. 209 

Wash beets carefully, cook in boiling water about one 
hour, if young; from two to three hours, if old. Plunge 
into cold water and remove the skins; cut in thin slices, 
reheat, season with melted butter, salt and pepper. 

6. Broccoli (Individual) 
I small head, about 5" diameter 

Cooked and served like Cauliflower, with which its food 
values for this small quantity are almost identical. 

7. Brussels Sprouts (Individual) 

Protein 3.00 Gms. }^ pt. Sprouts 

Fat 0.20 " 

Carb. 6.80 " 
Total Cal. 41 

Remove the withered or discolored leaves from each 
sprout, cut the stalks, and soak head downward in salted 
cold water for an hour or two; drain and boil in plenty of 
boiling salted water; boil rapidly, in a partly uncovered 
stew-pan until tender; drain, let cold water run over them, 
and drain again. Make butter, cream, egg, or Hollandaise 
sauce. Cook the sprouts in the sauce for about 10 min- 
utes. Serve hot. 



DIABETIC COOKERY 125 

8. (A) Plain Cabbage with Soup Stock (Individual) 

Protein 5.21 Gms. }4 small head Cabbage 

Fat 12.00 " I tablespf. Butter 

Carb. 17.78 " Salt, Pepper 
Total Cal. 200 

Cut the cabbage in half, remove the stalk, soak in 
cold salted water for i hour; drain and boil in plenty of 
boiling salted water until tender, from yi-y^, hour, boiling 
rapidly all the time in an uncovered pan; drain, chop fine; 
heat butter, add cabbage, season. Moisten with strong 
soup stock, cook about 10 minutes, and serve very hot. 

(5) Plain Cabbage with Cream (Individual) 

Protein 5.79 Gms, yi small head Cabbage 

Fat 22.47 " I tablespf. Butter 

Carb. 18.56 " 2-3 teaspf. Cream 

Total Cal. 300 Salt, Pepper 

Cut cabbage on slaw cutter, wash carefully, drop into 
salted boiling water, boil five minutes, drain in colander; 
cook in butter, season, and add cream in place of the soup 
stock. Serve very hot. 

9. {A) Savoy Cabbage (Individual) 

Protein 20.52 Gms. i small Cabbage 

Fat 30.65 " yi lb. rack of Lamb, or 2 Pork 

Carb. 25.40 " Chops 

Total Cal. 460 yi cup Soup Stock 

Salt and Pepper to taste 
I tablespf. Butter, or Beef Dripping 

Clean and wash cabbage, cut in four slices, remove the 
stalk, but do not let cabbage fall to pieces ; wipe the meat 



126 DIABETIC COOKERY 

with a damp cloth, but do not wash it; heat the butter in 
a pan, braise the meat on both sides; cover with the cab- 
bage, season, cover very tight, and let it steam slowly; 
turn the meat several times; when tender, drain off the 
fat, and add the boiling stock. Simmer until the stock is 
almost absorbed, and serve very hot. 

(B) Stuffed Cabbage, Plain or Savoy 
(For I or 2 persons) 

Protein 69.92 Gms. i small head, either white or 

Fat 35-27 " Savoy Cabbage 

Carb. 27.22 " J4 lb. finely chopped Veal 

Total Cal. 707 1^ lb. finely chopped Pork 

}4 small grated Onion 

I Egg 

I tablespf. Butter or Dripping 

Soup Stock, about i cupful 

I tablespf. Almond Meal 

Salt and Pepper to taste 

Wash the cabbage carefully, cut out the stalk, and hol- 
low the cabbage, chop the leaves hollowed out very finely; 
mix the meat and chopped cabbage; fill these into the 
hollow cabbage, tie a string around same to keep it in 
shape. 

Heat the butter in a pan, put the cabbage in, add boil- 
ing soup stock, cover lightly, and simmer until very tender. 

Serve very hot. This is a meal in itself. 

10. Carrots (Individual) 

Protein 4.99 Gms. 4-5 young Carrots 

Fat 1.8 1 " 10 gms. Butter 

Carb. 42.18 " Pinch of Salt 

Total Cal. 205 



DIABETIC COOKERY 



127 



Scrape carrots, slice, and soak in cold water for }4 hr. 
Drain, cook in boiling water until tender; drain again, 
season with butter and a little salt. 

II. (A) Boiled Cauliflower (Individual) 



Protein 5.91 Gms. 
Fat 1.64 " 

Carb. 15.41 " 
Total Cal. 100 



small head 
diameter) 



Cauliflower (5* 



Cut off all the leaves, and as much of the stalk as can 
be removed; let it soak, head down, in cold salted water 
for 1-2 hrs. Cook in salted boiling water, stem end down, 
in a partly uncovered pan, for from 20-30 minutes; do not 
overcook it, lest it lose its color. Serve at once with any 
of the following sauces : Butter, Cream, Egg, Hollandaise. 



Value if Served with 
Butter Sauce 

Protein 6.17 Gms. 
Fat 23.74 " 

Carb. 15.41 " 
Total Cal. 300 



Value if Served with 
Cream Sauce 

Protein 13.96 Gms. 
Fat 44.69 " 

Carb. 24.08 " 
Total Cal. 556 



Value if Served with 
Egg Sauce 

Protein 17.37 Gms. 
Fat 9.65 " 

Carb. 16.72 " 
Total Cal. 224 



Value if Served with 
Hollandaise Sauce 

Protein 10.30 Gms. 
Fat 13.03 " 

Carb. 15.66 " 
Total Cal. 221 



Cauliflower may be served cold with a French dressing 
or with mayonnaise. 



128 DIABETIC COOKERY 

(B) Baked Cauliflower (Individual) 

Protein 14.67 Gms. i small head Cauliflower 

Fat 32.97 " 3 tablespf. Cream 

Carb. 16.95 " I oz. grated Swiss or Parmesan 

Total Cal. 422 Cheese 

^ tablespf. Butter 

Salt and Pepper to taste 

Clean as above; parboil about 10 minutes. Put in 
baking dish; dot with butter, pepper, and salt, sprinkle 
with cheese, and bake ^4 hr. in a hot oven. The baking 
dish must be covered. 

(C) Fried Cauliflower (Individual) 

Parboil a small head of cauliflower ; drain and cool. Sepa- 
rate the flowers, dry them with a clean cloth; dip them in 
beaten egg, and roll them in almond flour ; fry a golden brown. 

Serve hot, with a cream sauce. 

12. Celeriac or Celery Knobs (Individual) 

Protein 12.58 Gms. 4-5 knobs Celery 

Fat 54.60 " I tablespf. Butter 

Carb. 11.97 " ^ cup Soup Stock 

Total Cal. 590 Salt and Pepper to taste 

Wash and cut off stalks; parboil in salted boiling water. 
Drain, peel, and cut in dice or in slices. Heat the butter, 
put in celery knobs, and cook for a few minutes; add 
boiling stock and seasoning, and simmer for }4 hr. 

Serve very hot, with cream sauce. 

Another way is to pare the knobs before boiling, but they 
must then be soaked }4 hr. in cold water before cooking. 

Serve cold as a salad, with French dressing or with 
mayonnaise. 



DIABETIC COOKERY 129 

13. Table Celery (Individual) 

Protein 4.98 Gms. i lb. table Celery 

Fat 0.45 " 

Carb. 14.97 " 
Total Cal. 84 

The larger and coarser stalks of table celery can be 
cooked like celeriac and served the same way, either hot or 
cold. 

14. Cucumbers (Individual) 

Protein 3.17 Gms. I lb. Cucumbers 

Fat 0.91 " 

Carb. 11.79 " 
Total Cal. 68 

Pare and cut in strips, and remove seeds, cook in very 
little salted boiling water, from 10-15 minutes. Drain, 
and cook in a cream sauce well seasoned. If the flavor is 
liked, put an onion in the water with the cucumber while 
it is boiling; before serving sprinkle with chopped parsley, 
or with minced chives. 

15. Egg Plant (Individual) 

Protein 5.44 Gms. 
Fat 1.36 " 

Carb. 23.13 " 
Total Cal. 127 

Peel a very small egg plant just large enough to yield 
5-6 slices, }/^ inch thick. Sprinkle lightly with salt ; place 
between two plates; weight the top plate and allow the 
slices to stand for an hour; this will draw out the bitter 
juice. Dip the slices in beaten egg, and fry in butter or 
drippings until a light brown. 



130 DIABETIC COOKERY 

1 6. (-4) Jerusalem Artichokes (Individual) 

Jerusalem artichoke is the root of a species of sunflower. 

Protein 6.99 Gms. 5-6 Jerusalem Artichokes 

Fat 1 1.4 1 " I small Onion 

Carb. 18.01 ** I tablespf. Butter 

Total Cal. 200 3 sprigs Parsley 

I teaspf . Lemon Juice 
Salt and Pepper to taste 

Wash and peel artichokes; soak i hr. in i pt. cold watfer 
to which the lemon juice has been added; this prevents 
discoloration. Drain dry on a cloth. 

Cut artichokes in cubes, or in ^2 inch thick slices; boil 
in I pt. salted boiling water until tender, adding onion 
and I sprig parsley. When tender, drain, and serve with 
melted butter, and the fresh parsley chopped very fine and 
sprinkled over the artichokes just before serving. 

(B) Stewed with Soup Stock 

Protein 13.34 Gms. 5-6 Artichokes 

Fat 12.13 " J^ pt. Soup Stock 

Carb. 19.29 " I teaspf. Almond Meal 
Total Cal. 237 

Proceed as in Recipe (A), using rich stock instead of 
the water; do not strain, but add the butter and almond 
meal to the stock; remove onion and parsley sprig; 
sprinkle with fresh chopped parsley, and serve very hot. 

(O Fried 

Protein 7.25 Gms. 5-6 Artichokes 

Fat 33.51 " 3 tablespf. Butter 

Carb. 18.01 " Salt and Pepper to taste 

Total Cal. 400 i teaspf. Lemon Juice 



DIABETIC COOKERY 131 

Proceed as per par. i, Recipe (A). After the vegetable has 
been soaked i hr., drain dry on a cloth; salt lightly, cut 
in slices, and fry brown in boiling hot butter. 

(D) Mashed 

Protein 14.06 Gms. 5-6 Artichokes 

Fat 21.20 " I Egg 

Carb. 9.16 " I tablespf. Cream 

Total Cal. 325 i teaspf. minced Parsley 

I tablespf. Butter 

Salt and Pepper to taste 

Cook the artichokes as usual ; when tender, drain ; mash 
through a colander, cool; mix in the egg, butter, cream, 
etc.; beat thoroughly; bake in a baking pan for 5 to 10 
minutes, until light brown. 

(£) Croquettes 

Protein 20.10 Gms. Add to the ingredients in 

Fat 44-34 " Recipe (D): 

Carb. 9.38 " 2 tablespf. Butter 

Total Cal. 558 i tablespf. Proto-Puff cnmibs 

Proceed as in Recipe (D); when artichokes have been 
mashed mix as above, but add Proto-Puff crumbs, and fry 
a light brown. 

17. Kale or Borecole (Individual) 

Protein 14.56 Gms. 2 small Kales 

Fat 24.45 " 
Carb. 33-84 " 
Total Cal. 413 

Clean thoroughly, removing the tough leaves; wash in 
many waters, and boil in salted boiling water, in an un- 



132 DIABETIC COOKERY 

covered pan until tender. Drain in cold water, and let cold 
water run over it, squeeze out all the water. Chop very 
fine, or, better still, pass it through a coarse sieve; cook like 
spinach, with butter and meat broth, seasoning to taste. 

1 8. (A) Kohlrabi (Individual) 

Protein 10.56 Gms. 4-5 young Kohlrabi 

Fat 22.49 " 1-2 tablespf. Butter 

Carb. 19.25 " H~H cup strong Soup Stock 

Total Cal. 325 Salt and Pepper to taste 

Peel, wash, and cut the kohlrabi in thin slices; parboil 
in salted boiling water, drain, and cool. Pick off the ten- 
der green leaves; wash, boil in salted boiling water till 
tender; drain, and chop very fine. Meanwhile heat the 
butter, put sliced kohlrabi into it; cook in one half the 
butter from 15-20 minutes till quite tender; season and 
add a little of the stock. Cook green leaves separately 
in the other half of the butter, add stock and seasoning. 
Heap slices in the middle of a vegetable dish, the greens 
around them, and serve very hot. 

(B) Stuffed Kohlrabi (Individual) 

Protein 69,47 Gms. 4-5 large Kohlrabi 

Fat 34-26 " ^ lb. finely chopped Pork 

Carb. 51.07 " }^ lb. finely chopped Veal 

Total Cal. 672 i cup Soup Stock 

I tablespf. Butter 

I Egg 

}4 Onion 

Proto-Puff crumbs 

Salt and Pepper to taste 

Peel and wash kohlrabi; hollow them out carefully, 
but do not leave too thin a shell. Chop meat, onion, and 



DIABETIC COOKERY 133 

the scooped out pieces of the kohlrabi very fine; mix; 
season; add egg and Proto-Puff crumbs, and stuff the 
kohlrabi with this mixture. Heat butter very hot in a 
pan, but do not let it brown. Set the kohlrabi in the pan; 
see that they do not break ; add boiling stock, and let them 
simmer in the covered pan until very tender. 

19. Lettuce Stewed (Individual) 

Protein 16.76 Gms. 2 heads of Lettuce 

Fat 25.11 " 

Carb. 15.46 " 
Total Cal. 355 

Clean, separate, wash lettuce; parboil in salted boiling 
water; put in colander, drain, and treat like spinach. 

20. (A) Stewed Mushrooms (Individual) 

Protein 4.23 Gms. ^ lb. Mushrooms 

Fat 22.55 " 

Carb. 7.71 " 
Total Cal. 251 

Wash, peel, cut off the stalks; dip in melted butter; 
season lightly with salt and pepper, and cook carefully, 
over not too hot a fire. Serve at once. 

(B) Mushrooms Creamed (Individual) 

Protein 5.26 Gms. J4 lb. Mushrooms 

Fat 34-44 " I tablespf. Butter 

Carb. 9.27 " ^ cup Cream 

Total Cal. 368 Salt and Pepper to taste 

Wash, peel, cut off stalks; dry on a cloth; fry in hot 
butter; add cream and seasoning, and serve at once. 



134 DIABETIC COOKERY 

21. Okra or Gumbo 

Protein 7.26 Gms. i oz. Okra 

Fat 0.91 " 10 gms. Butter 

Carb. 33.57 •' 
Total Cal. 172 

Wash okra; boil in salted water until tender; cut off 
the little tops, season with butter, and a dash of salt and 
pepper. 

22. (A) Creamed Onions (Individual) 

Protein 11. 41 Gms. 5-6 small white Onions 

Fat 43.77 " 
Carb. 30.03 " 
Total Cal. 560 

Peel and soak in cold water for five minutes; drain, put 
into salted boiling water enough to cover them ; boil rapidly 
in partly imcovered pan for about 15 minutes; drain, 
prepare a cream sauce and simmer in the sauce for about 
^3 hi., or until perfectly tender; season carefully. 

(B) Stewed Onions (Individual) 

Protein 9.96 Gms. Proceed as above, using good 

Fat 1.52 " strong stock in place of the 

Carb. 21.36 " cream. 
Total Cal. 140 

23. Oyster Plant or Salsify (Individual) 

Protein 9.17 Gms. 4-6 Roots 

Fat 0.45 " I qt. cold Water 

Carb. 24.95 " I tablespf. Vinegar 

Total Cal. 141 i tablespf. Flour 
I teaspf. Salt 



DIABETIC COOKERY 135 

Mix cold water with vinegar, flour, and salt. Wash and 
peel or scrape the roots; cut into }4 inch thick slices, 
and drop into the water at once; this keeps the roots from 
ttirning black. 

Cook in enough salted boiling water to cover them. 
When tender, serve with butter or cream sauce, or as 
croquettes (see Jerusalem Artichoke Croquettes). 

Value if Served with Value if Served with 

Butter Sauce Cream Sauce 



Protein 


943' 


Cms. 


Protein 


17.22 Gms. 


Fat 


22.55 


<( 


Fat 


43-50 " 


Carb. 


24-95 


<< 


Carb. 


33-62 " 


Total Cal. 341 




Total Cal. 595 




Value if Served as 


Croquettes 








Protein 19.86 Gms. 








Fat 23.53 


ii 








Carb. 26.65 


<( 








Total Cal. 398 








24 


.. {A) Potatoes 


(Individual) 




Protein 


9.07 ( 
5-16 


3ms. 




2 Potatoes 


Fat 


(C 




I Egg 


Carb. 


22.09 


(< 




Salt 


Total Cal. 171 









Peel potatoes, grate them, and let cold water run over 
them until all the starch has been washed out; this process 
takes some time. Drain in colander; mix vvath egg and 
salt; bake in cold wet custard cups like baked custard; 
turn out of cups and serve hot with roast beef or sauer- 
kraut or vegetables. 



136 DIABETIC COOKERY 

(B) Fried Potato Dumplings (Individual) 

Protein 9.46 Gms. 
Fat 38.31 " 
Carb. 22.09 " 
Total Cal. 471 

Proceed as above. Remove dumplings from custard 
cups; cool;2cut in thick slices, and fry in hot butter or sweet 
dripping. 

25. Pumpkin (Individual) 

Protein 4.54 Gms. )^ lb. Piunpkin 

Fat 0.45 " I Egg 

Carb. 23.59 " A pinch of Salt 

Total Cal. 179 3^ teaspf. groimd Cinnamon 

Peel pumpkin and remove the seeds. Steam in a very 
little water until tender; strain through a colander; beat 
in the egg; add salt and ground cinnamon, and serve either 
hot or cold. If desired the sauce can be sweetened with 
J -2 saccharin tablets dissolved in a teaspoonful of water. 

26. (A) Sauerkraut (Individual) 

Protein 41.05 Gms. i pt. Sauerkraut 

Fat 46.27 " }4lh. Brisket 

Carb. 17.24 '* 
Total Cal. 650 

Wash brisket, put on to boil with cold water enough to 
cover it; when the water boils skim and allow meat to 
simmer until nearly tender; add sauerkraut, and simmer 
until both meat and kraut are very tender; the juice 
must have almost completely boiled away. 



DIABETIC COOKERY 137 

(B) (Individual) 

Protein 75.75 Gms. There is only a small change 

Fat 17.01 ** in values when any one of 

Carb. 17.24 " the meats recommended is 

Total Cal. 525 substituted for another. 

Put sauerkraut on with cold water enough barely to 
cover it; when nearly tender add a piece of smoked or 
pickled meat, viz. : tongue, smoked beef, ham, or a piece of 
fat corned pork. Any one of these meats will give the 
sauerkraut a delicious flavor. These meats must have 
been previously cooked. 

27. (A) Spinach (Individual) 

Protein 20.00 Gms. i pt. Spinach 

Fat 24.90 " 1)4 tablespf. Butter 

Carb. 14.78 " I cup strong Soup Stock 

Total Cal. 362 i teaspf. Top Milk 

^ teaspf. grated Onion 

I Egg yolk 

}4 teaspf. Almond Flour 

Salt and Pepper to taste 

A pinch of Bicarbonate of Soda 

Pick, clean, and wash the spinach, changing the water 
until the leaves are perfectly clean; drop into slightly 
salted boiling water, to which add the soda. Boil rapidly 
for about ten minutes; drain in colander, rinse with cold 
water; squeeze the water out lightly, and pass spinach 
through a pur^e sieve. Heat butter, stir in almond flour 
and grated onion; add boiling stock, season; next put in 
spinach and simmer for 5 minutes; beat egg foamy with 
the milk; stir into the boiling spinach, and serve at once. 
Decorate with hard-boiled egg cut in quarters, or with a 
few sardelles. 



138 DIABETIC COOKERY 

{B) (Individual) 

Clean, cook, and strain spinach; cook again in cream 
sauce or egg sauce. 

Value if Served with Value if Served with 

Cream Sauce Egg Sauce 

Protein 10.98 Gms. Protein 12.39 Gms. 

Fat 43.46 " Fat 8.41 

Carb. 13.13 " Carb. 5.77. " 

Total Cal. 489 Total Cal. 157 

28. Squash (Individual) 

Protein 6.35 Gms. I medium-sized Squash 

Fat 2.27 " (about i lb.) 

Carb. 40.82 " 
Total Cal. 209 

Wash, cut in pieces, remove the seeds, and boil in boiling 
salted water until tender; drain, mash with potato masher; 
add butter, pepper, and salt, and either rich stock or cream. 

29. Sweet Pepper (Individual) 

Protein 18.86 Gms. i sweet Pepper 

Fat 17.30 " }4 cup Stock 

Carb. 7.8 " I tablespf. Dripping or Butter 

Total Cal. 263 

Cut off stem and hollow out pepper, being sure to re- 
move every seed; wash carefully and drain; fill pepper 
with any left-over and finely minced meat, prepared like 



DIABETIC COOKERY 139 

the stufl&ng for cabbage. Heat butter in a small pie plate; 
add boiling stock; bake in moderate oven until tender. 
Serve very hot. 

30. Swiss Chard 

Protein 10.43 Gms. Prepare like Spinach {A) 

Fat 1.36 " 

Carb. 14.06 " 
Total Cal. no 

31. {A) Stewed Tomatoes (Individual) 

Protein 6.45 Gms. 3 large Tomatoes 

Fat 12.95 " yi teaspf. grated Onion 

Carb. 22.23 " I tablespf. Butter 

Total Cal. 230 i Saccharin tablet 

Salt and Pepper to taste 

}4 tablespf. Almond Meal 

Scald tomatoes; cut in small pieces; simmer with the 
onion about 30-35 minutes; season with butter, saccharin, 
salt, and pepper; thicken with almond meal; simmer five 
minutes longer, and serve very hot. 

{B) Fried Tomatoes (Individual) 

Protdn 1.44 Gms. i Tomato 

Fat 11.63 " I tablespf. Butter 

Carb. 5.70 " 

Total Cal. 133 

^ Wash; do not peel; cut into inch- thick slices, season 
lightly with salt and pepper; fry in hot butter, and serve 
at once. 



140 DIABETIC COOKERY 

SAUCES FOR VEGETABLES 

1. Butter Sauce (Individual) 

Protein 0.26 Gms. 2 tablespf. Butter 

Fat 22.10 " ^ teaspf. Parsley minced 

Garb 3^ teaspf. Nutmeg grated 

Total Cal. 200 Salt to taste. 

Melt butter, add nutmeg if the flavor is liked, and pour 
it boiling hot over the vegetable; sprinkle with parsley 
just before serving. 

2. Cream Sauce (Individual) 

Protein 8.05 Gms. ^ cup Cream 

Fat 43-05 " i tablespf. Almond Flour 

Garb. 8.67 " i tablespf. Butter 

Total Gal. 456 }^ teaspf. Parsley 

Salt and Pepper to taste 

Melt butter in double boiler, add almond flour, stir 
smooth; next add cream and seasoning, stirring until it 
reaches boiling point; sprinkle parsley in last. 

3. Egg Sauce (Individual) 

Protein 1 1 .46 Gms. ^ cup strong Soup Stock 

Fat 8.01 " I Egg yolk 

Garb. 1.31 " ^ teaspf. minced Parsley 

Total' Gal. 124 i tablespf. Almond Flour 

Salt and Pepper to taste 

Heat stock in double boiler, smooth almond flour to a 
paste, stir into stock; beat egg very light, place in bowl in 
which it is to be served, pour boiling stock over it, add 
parsley; serve at once. 



DIABETIC COOKERY 141 

4. HoLLANDAiSE Sauce (Individual) 



Protein 4.39 Gms. 


% cup Stock 


Fat 11.39 " 


I Egg yolk 


Carb. 0.25 " 


yi teaspf . Lemon Juice 


Total Cal. 121 


}4 tablespf. Butter 



Beat egg yolk very light; add other ingredients; put 
in double boiler; beat with egg whip, till it reaches the 
boiling point, — do not boil. 



Miscellaneous Recipes 

1. Oatmeal Porridge 4. Cracked Cocoa or 

2. Oatmeal Gruel Cocoa Nibs 

3. Rice 

ARTIFICIAL MILK 

I. Williamson's Sug- 2. Van Noorden's Sug- 

gestion GESTION 



I4« 



MISCELLANEOUS RECIPES " 

1. Oatmeal Porrtoge (Individual) 

1 oz. Quaker Oats 
}i pt. Water 
Salt to taste 

2 Egg yolks 
% oz. Butter 

Cook Quaker Oats in salted water for 2 hours, using a 
double boiler, beat in egg yolks and butter; serve hot. 

2. Oatmeal Gruel (Individual) 

Same quantity of oats, salt, water. Strain; serve with 
top milk. 

3. Rice (Individual) 

Prepare either like Oatmeal Porridge or like Oatmeal 
Gruel. 

4. Cracked Cocoa or Cocoa Nibs 

2 Tablespf . Cocoa 
I pt. Water 

Boil cracked cocoa for i hour, strain, serve hot; use 
cream, also saccharin to taste for sweetening. 

143 



144 DIABETIC COOKERY 

ARTIFICIAL MILK 

I. Williamson's Suggestion 

Found in Dr. Joslin's book Treatment of Diabetes Mellitus. 
(By Permission.) 

Mix a pint of water and 3 or 4 tablespoons cream, 40%; 
let this stand from 1 2 to 24 hotirs ; the cream floats to the 
top ; if skimmed off with a teaspoon it will be found prac- 
tically free from sugar; put this fatty matter in a glass; 
add the white of an egg to it and stir very well ; then dilute 
with water imtil a liquid is obtained which has the exact 
color and consistency of ordinary milk; if a little salt and 
a trace of saccharin be added, a palatable drink free from 
milk sugar is produced which has almost the same taste as 
milk and which contains a large amount of fatty material. 
Of course, much larger quantities than this recipe calls for 
can be employed in order to prepare a considerable amount 
of the drink at one time. 

2. Van Noorden's Suggestion 

Cream diluted with cold or hot water or mineral spring 
water; dilute with tea or coffee in the proportion of one to 
five; the taste is essentially improved by the addition of 
yolk of egg; 2% of plasmon' may be added and salt or 
saccharin. 

• Plasmon Milk Powder can be procured through any druggist. 



Typical Dietaries 

NOTE 
DIETARIES 

1. For Spring (A), (B) 3. For Autumn (A), (B) 

2. For Summer (A), (B) 4. For Winter (A), (B) 

5. For an Abstinence Day 



145 



TYPICAL DIETARIES 
NOTE 

In the division immediately following there appear 
nine bills of fare, two adapted to each of the four 
seasons, and one for an abstinence day, with the exact 
computation of their food values. 

The work done on these dietaries is typical of that 
which must be done for the diabetic, as soon as his 
carbohydrate tolerance is determined by the physician. 
Thereafter, in planning his diet, it is absolutely essen- 
tial that weights and measures be accurate; guessing 
will nt)t do. Ordinarily no one who is not thoroughly 
trained in such work can tell accurately at the end of 
a meal how many calories it furnished him; or with 
any measure of certainty, the proportion of protein, 
fat, and carbohydrate it contained — especially when 
exact recipes are not known. But the lay reader of 
this book will be spared depressing doubts as to 
whether his own computations are correct; nor will 
he constantly have to consult a dietician. For the 
work of computing carefully tested recipes has been 
done for him in the pages preceding; food values have 
been given for the edible portions per pound of meat, 
fish, vegetables, cheese, and nuts. With such data it 
is possible to reckon food values in the day's ration 
very closely, as in the typical bills of fare that follow. 

146 



DIABETIC COOKERY 147 

When the carbohydrate tolerance is only 40 grams, 
a small allowance, it becomes necessary to raise the 
proportion of protein above 100 grams, approaching 
140, and to keep the fat about 200 grams, to produce 
an energy requirement of 2500 calories. If the carbo- 
hydrate tolerance is higher, say 60, 80, or even 100 
grams a day, the planning is less difficult. 

In examining the bills of fare here presented, it 
will be seen that one follows the plan of dinner at 
night, the other, of dinner at noon ; the former dietary, 
then, may represent a day in which luncheon might be 
eaten in a restaurant which caters only to persons of 
normal food requirements. Special care should be 
taken in such cases to keep the luncheon simple, 
avoiding pastry of all kinds, and indulging very spar- 
ingly in bread or crackers. The foods chosen should 
always be those in which protein and fat predominate, 
such as meat, fish, cheese, and nuts, with the addition 
of simple salads of lettuce, celery, romaine, or endive, 
for example, in which the amount of digestible carbo- 
hydrates is small. 

The second bill of fare in each group gives an ar- 
rangement suitable for Sunday, when all the meals 
may be eaten at home. The dietaries represent differ- 
ent possibilities in serving, with good combinations of 
foods in which the total carbohydrates for the day 
are kept close to 40 grams as a maximum allowance. 

Those interested in making the best possible use of 
this book, will be able to make excellent bills of fare 
for their own particular needs. 



148 DIABETIC COOKERY 

I (A). TYPICAL DIABETIC DIETARY 



SUITABLE FOR SPRING 



(Week Day) 





J? 




8 




.5 


53 


Food 


1 


.3 


zms. 


1 
gms. 


gms. 


2 


Breakfast 














Orange Juice 


2 tbsps. 


I oz. 






3.06 


12 


Eggs, Poached 


2 


Average 














48 gms. 


12.86 


10.08 




142 


Cold Ham 


2 thin 














slices 


2 OZ. 


11.46 


12.70 




160 


Lyster Roll 


I 




6.00 


6.00 




78 


Butter for Bread and 


2 small 












Eggs 


balls 
(iK tbsps.) 


20 gms. 


0.20 


16.58 




150 


Cream with Coffee 


5 tsps. 


26 gms. 


0.58 


10.47 


0.78 


TOO 


. 


Totals for 


Meal 


31.10 


55-83 


3-84 


642 


Luncheon 














Bouillon 


I cup 




5.56 


0.68 




28 


with Raw Egg 


I 




6.43 


5-04 




71 


Lamb Chops (broiled) 


2 


3 oz- 


18.45 


25-44 




302 


Lettuce 


3-4 leaves 


i}4 oz. 


0.51 


0.14 


^■^i 


7 


with French Dress 'g 


4 tbsps. 






22.22 




200 


Brie Cheese 


Ordinary 














serving 


I oz. 


4-51 


5-95 


0.40 


n 


Lyster Roll 


I 




6.00 


6.00 




78 




Totals for 


Meal 


41.46 


65-47 


1-63 


759 


Dinner 














Vegetable Soup, Cream 














Foundation 


X recipe 




4-85 


29-33 


9.02 


319 


Broiled sirloin Steak, 




2)4 oz. 


13.40 


13.10 




172 


Parsley and Butter 


>^ tbsp. 




0.07 


5-53 




50 


Spinach with Egg 


l4 recipe 




6.19 


4.20 


'2.38 


78 


Stewed Rhubarb 


2 tbsps. 




0.40 


0.40 


2.20 


14 


Coffee, clear 
















Totals for 


Meal 


24-91 


52-56 


13.60 


633 


Totals for the Day 






97-47 


173-86 


19.07 


2034 



DIABETIC COOKERY 

I (5). TYPICAL DIABETIC DIETARY 



149 



SUITABLE FOR SPRING 



(Sunday) 





2J 


:§ 


•S 




4I 


-S 


Food 


1 




gms. 


1 

gms. 


It 

gms. 


^ 

3 


Breakfast 














Orange Juice 


2 tbsps. 


I oz. 






3.06 


12 


Eggs 


2 


96 gms. 


12!86 


10.08 




142 


Broiled Smelts 




30Z. 


14-79 


I-51 




73 


Butter for Seasoning 


I tbsp. 


13 gms. 


0.13 


11.05 




100 


Almond Bread 


2 slices 


40 gms. 


6.88 


8.05 


0.04 


100 


Butter for Bread and 


I tbsp. 


13 gms. 


0.13 


11.05 




100 


Eggs 


(I ball) 












Cream with Coffee 


5 tsps. 




0.58 


10.47 


0.78 


100 




Totals for 


Meal 


35-37 


52.21 


3.88 


627 


Dinner 














Oysters on Half-Shell 


6 




6.13 


1.33 


3.38 


50 


Clear Chicken Soup 


I cup 




7.09 


0.35 




32 


Celery 




3 oz. 


0.94 


0.09 


2.81 


16 


Roast Turkey 




68.8gms. 


14-52 


15-76 




200 


Cranberry Sauce 


2 tbsps. 




0.19 


0.29 


4-75 


22 


Cauliflower with Melt- 














ed Butter 


Small head 




6.17 


23-74 


15-41 


300 


Asparagus Salad 




2 oz. 










with French Dress'g 


4 tbsps. 




1.37 


22.42 


2.81 


217 


Almond Mocha Tart 


}4 recipe 




8.80 


21.34 


2.30 


236 


Clear Coffee 
















Totals for 


Meal 


45-21 


«5-32 


31.46 


1073 


Supper 














Endive Salad 


3 stalks 




0.51 


22.36 


1.23 


207 


French Dressing 


4 tbsps. 












Cold Turkey 




34.4gms. 


7.26 


7.88 




100 


Plain Omelet 


Regular 




13.24 


26.37 


0.39 


292 


Lyster Roll 


I 




6.00 


6.00 




78 


Butter 


I tbsp. 




0.13 


11.05 




100 


Tea with Lemon 
















Totals for 


Meal 


27.14 


73.66 


1.62 


777 


Totals for the Day 






107.72 


2X1. 19 


36.96 


2477 



I50 DIABETIC COOKERY 

2 {A). TYPICAL DIABETIC DIETARY 



SUITABLE FOK SUMMEK 



(Week Day) 



Pood 


1 


1 


1 

gms. 


1 

gms. 


.1 

gms. 


3 

1 


Breakfast 














Strawberries 


8-IO 


4 oz. 


1. 12 


0.28 


8.40 


44 


Bacon 


3 slices 


I^OZ. 


3-32 


20.74 




200 


Eggs, Poached 


2 




12.86 


10.08 




142 


Butter for Eggs 


I ball 


13 gms. 


0.13 


11.05 




100 


Lyster Roll 


I 




6.00 


6.00 




78 


Butter 


ibaU 


20 gms. 


0.20 


16.58 




150 


Cream with Cofifee 


5 tsps. 


26 gms. 


0.58 


10.47 


0.78 


100 




Totals for 


Meal 


24.29 


75.20 


9.18 


814 


Luncheon 














Clam Broth 


I cup 




1.37 


16.17 


0.24 


152 


(with Butter added) 














Round Steak 




2 oz. 


11.51 


7.71 




"5 


with Egg and Capers 


I egg 


48 gms. 


6.43 


5-04 




71 


Lettuce 


4-5 leaves 


iK oz. 


0.51 


0.14 


1-23 


7 


with French Dress 'g 


4 tbsps. 






22.22 




200 


Iced Tea 
















Totals for 


Meal 


19.82 


56.28 


1.47 


645 


Dinner 














Clear Soup (cold or 














hot) 


I cup 




5-56 


0.68 




28 


Broiled Bluefish 




4 oz. 


21-95 


1.36 




100 


Butter 


2 tbsps. 




0.26 


22.10 




200 


Swiss Chard 


y4 recipe 




5-21 


0.68 


7-03 


55 


Cucumber Salad 


J^ cucum- 




1.29 


0.58 


4.10 


24 


French Dressing 


ber 4 tbsps. 






22.22 




200 


Lemon Jelly 


Recipe 




2.77 




9.88 


50 


Spiced Cookies 


}4 recipe 




7-99 


7.83 


2.12 


III 




Totals for 


Meal 


45-03 


55-45 


23.13 


868 


Totals for the Day 






89.14 


181.93 


33.78 


2127 



DIABETIC COOKERY 

2 (B). TYPICAL DIABETIC DIETARY 

SUITABLE FOR SUMMER 

(Sunday) 



iSi 





S 




c 




to 


2 














•?» 


Pood 


1 


1 


2 
gms. 


1 

gms. 


gms. 


i 


Breakfast 














Peach 


I small 


48 gms. 


0.34 


0.05 


4-55 


30 


Shad, Broiled 




3 oz- 


15-99 


8.09 




137 


Eggs, Poached 


2 


96 gms. 


12.86 


10.08 




142 


Bacon 


2 thin slices 


Koz. 


I -.49 


9.18 




89 


Almond Muffin 


I 




7.60 


7-58 


0.03 


99 


Butter for Muffin and 














Eggs 


2 tbsps. 




0.26 


22.10 




200 


Cream with Coffee 


5 tsps. 




0.58 


10.47 


0.78 


100 




Totals for 


Meal 


39.12 


67-55 


5-36 


787 


Dinner 














Clam Cocktail 


6 clams 




8.37 


0.97 


1.95 


50 


Chicken Soup with 














Noodles 


I cup 




8,91 


10.03 


O.IO 


127 


Roast Beef 




30Z. 


20.07 


23-55 




292 


Onions, Creamed 


}^ recipe 




570 


21.39 


15.02 


280 


Romaine Salad with 






0.51 


0.14 


1.23 


7 


French Dressing 


4 tbsps. 






22,22 




200 


Orange Ice 


Individual 
recipe 








3-97 


16 


Almond Sponge Cake 


}4 recipe 














(2 cakes) 




5-43 


6.36 


0.95 


83 




Totals for 


Meal 


48.99 


84.66 


23.22 


1055 


Supper 














Tomato Salad, 


I tomato 




1.83 


0.72 


6.93 


42 


French Dressing 


4 tbsps. 






22.22 




200 


Lyster Roll 


I 




6.00 


6.00 




78 


Cheese Souffle 


^ recipe 




13.18 


22.87 


0.07 


259 


Coffee Jelly 


Recipe 




4-15 






16 


Cream 


5 tsps. 




0.58 


10.47 


0.78 


100 




Totals for 


Meal 


25-74 


62.28 


7.78 


695 


Totals for the Day 






113-85 


214.49 


36.36 


2537 



152 DIABETIC COOKERY 

2 (A). TYPICAL DIABETIC DIETARY 

SUITABLE FOR AUTUMN 

(Week Day) 



Food 


1 


5 

1 


R 

2 

ft. 

gms. 


1 
gms. 


■ii 

gms. 


3 

1 


Breakfast 
Grape Fruit 
Plain Omelet 
Broiled Ham 
Almond Bread, Toasted 
Butter 
Cream with Coffee 


2 eggs 

2 thin slices 
2 tbsps. 
5 tsps. 


70 gms. 


0.78 
12.91 
14.30 
6.88 
0.26 
0.58 


0.20 
17.44 
15.86 

8.05 
22.10 
10.47 


11.28 

0.04 
0.78 


50 
209 
200 
100 
200 
100 




Totals for 


Meal 


3571 


74.12 


12.10 


859 


Luncheon 
Broiled Steak 

(Porterhouse) 
Endive Salad with 

French Dressing 
Cream Cheese 
Pecans 


3-4 stalks 
4 tbsps. 


2 oz. 

I oz. 
Koz. 


12.42 
0.51 

7-34 
I-3I 


11.56 
22.36 

9-55 
9.62 


1.23 

0.68 
2.08 


154 
208 

118 
100 




Totals for 


Meal 


21.58 


53.09 


3.99 


580 


Dinner 

Oyster Cocktail and 
Oysters 

Clear Soup with Mar- 
row Balls 

Veal Cutlet 

Celery 

Radishes 

Stewed Tomato 

Butter 

Floating Island 

Clear Coffee 


6 oysters 
I cup 

14 recipe 
I tbsp. 
X recipe 


4M0Z. 
3 oz. 
2 oz. 


6.14 

10.68 
27.00 
0.94 
0.74 
2.15 
0.13 
6.17 


1-33 

7.36 

22.19 

0.09 

0.06 

4-31 
11.05 
13-86 


3.38 

0.31 
2.81 
3.28 
7.41 

2.45 


50 

109 

309 

16 

17 

77 

100 

159 




Totals for 


Meal 


53-95 


60.25 


19.64 


837 


Totals for the Day 






111.24 


187.46 


35-73 


2276 



DIABETIC COOKERY 

3 (B). TYPICAL DIABETIC DIETARY 

SUITABLE FOR AUTUMN 

(Sunday) 



153 





^ 




;i 




2 


2 


Food 


1 


1 


1 

ft. 
gms. 


gms. 


gms. 




Breakfast 














yi Grape Fruit 






0.78 


0.20 


11.28 


50 


Cold Lamb 




2 oz. 


II. 17 


7.21 




no 


Shirred Eggs 


2 




12.89 


15-61 




192 


Almond Muffin 


I 




7.60 


7.S8 


0.03 


99 


Butter for Muffin and 














Eggs 


I yi tbsps. 




0.20 


16.58 




150 


Cream with Coffee 


5 tsps. 




0.58 


10.47 


0.78 


100 




Totals for 


Meal 


33-22 


57.65 


12.09 


701 


Dinner 














Vegetable Soup, Cream 














Foundation 


yi recipe 




4.«5 


29-33 


9.02 


319 


Roast Chicken 




2>^OZ. 


19-74 


13.06 




197 


Creamed Cauliflower 


}i recipe 




6.98 


22.34 


12.04 


278 


Stuffed Tomato and 


Recipe 




3-07 


28.87 


8.82 


307 


Lettuce Salad with 














Mayonnaise 


2 tbsps. 












Wine Jelly 


Recipe 




2.79 




0.50 


13 




Totals for 


Meal 


37-43 


93-60 


30.38 


1114 


Supper 














Plain Filled Omelet 


2 eggs 




15.12 


20.23 


0,10 


243 


(with Swiss Cheese) 


I tbsp. 












Chicory with 




lyi oz. 


0.51 


22.36 


1.23 


207 


French Dressing 


4 tbsps. 












Hazelnut Cake 


Recipe 




14-39 


21.13 


1.87 


255 


Tea 
















Totals for 


Meal 


30.02 


63.72 


3.20 


705 


Totals for the Day 






100.67 


214.97 


45-67 


2520 



154 DIABETIC COOKERY 

4 (A). TYPICAL DIABETIC DIETARY 

SUITABLE FOR WINTEE 

(Week Day) 





S 


5 


•S 




J 


.S 


Pood 


JS 




2 
gms. 


1 
gms. 


•^1 
gms. 





Breakfast 














Grape Fruit 


K 




0.78 


0.20 


11.28 


50 


Omelet with Spinach 


Recipe 




13-23 


18.06 


0.39 


217 


Bacon 


3 slices 


35 gms. 


3-32 


20.74 




200 


Almond Muffin 


I 




3.80 


3-79 


0.02 


50 


Butter for Muffin and 














Omelet 


2 balls 


26 gms. 


0.26 


22.10 




200 


Cream with CofJee 


5 tsps. 


26 gms. 


0.58 


10.47 


0.78 


100 




Totals for 


Meal 


21.97 


7536 


12.47 


817 


Luncheon 














Clear Bouillon 


I cup 




5.56 


0.68 




28 


Sausage 


iK 


66 gms. 


8.58 


29.19 


0.72 


300 


Sauerkraut 


Xcup 




1-93 


0.57 


4-31 


30 


Cream Cheese 




I oz. 


7-34 


9-55 


0.68 


118 


Rye Bread 


I thin slice 




1.77 


0.12 


10.47 


50 


Butter for Bread 


I small ball 


13 gms. 


0.13 


11.05 




100 


Cream with Coflfee 


3 tsps. 


13 gms. 


0.29 


5-24 


0.39 
16.57 


50 




Totals for 


Meal 


25.60 


56.40 


676 


Dinner 














Beef Broth with Egg 














Yolk 


I cup 




8.23 


6.34 


«... 


90 


Broiled Smelts 




3 oz. 


14.97 


1-53 




74 


with Butter 


I tbsp. 




0.13 


11.05 




100 


Roast Lamb 




2)4 oz. 


16.50 


10.81 




163 


Fried Tomato 


Recipe 




1.44 


11.63 


5-71 


133 


Waldorf Salad 


Recipe 




3-91 


9-37 


9.17 


137 


with French Dress'g 


2 tbsp. 






II. II 




100 


Poppy Seed Noodles 


Recipe 




12.93 


15.61 




192 




Totals for 


Meal 


58.11 


77.45 


14.88 


989 


Totals for the Day 






105.68 


209.21 


43-92 


2482 



DIABETIC COOKERY 
4 (B). TYPICAL DIABETIC DIETARY 

SUITABLE FOR WINTER 

(Sunday) 



155 



Food 




5 

1 


1 

gms. 


1 

gms. 


a- 

gms. 


.2 

3 


Breakfast 














Orange Juice 


2 tbsps. 


I oz. 






3-o6 


12 


Creamed Codfish 


6 tbsps. 




14.21 


10.87 


2.17 


163 


Soft Boiled Eggs 


2 




12.86 


10.08 




142 


Almond Bread,Toasted 


I thin slice 




3.44 


4-03 


0.02 


50 


Butter for Toast and 














Eggs 


2 balls 


26 gms. 


0.26 


22.10 




200 


Cream with Coffee 


5 tsps. 




0.58 


10.47 




100 




Totals for 


Meal 


31-35 


57-55 


5-25 


667 


Dinner 














Oysters on Half-Shell 


6 


99.2gms. 


6.15 


1. 19 


3.67 


50 


Clear Soup with Mar- 














row Dumplings 


l4 recipe 




10.68 


7.36 




109 


Roast Capon 




2y2 oz. 


19.14 


8.15 




150 


String Beans 


l4 recipe 




2.71 


0.39 


8-93 


50 


Romaine Salad 






0.51 


22.36 


1.23 


207 


with French Dress'g 


4 tbsps. 












Proto Puff Pudding 


}4 recipe 




16.61 


10.18 


1.50 


164 


Whipped Cream 


y^ pint 




1. 21 


22.00 


1.65 


213 


Clear Coffee 
















Totals for 


Meal 


57-OI 


71-63 


16.98 


943 


Supper 
Eggs Stuffed with Sar- 














dines 


Recipe 




21.40 


21.08 




275 


Celery Salad 


4 stalks 




0.82 


22.39 


2.17 


212 


French Dressing 


4 tbsps. 












Lyster Roll 


I 




6.00 


6.00 




78 


English Walnut Maca- 














roons 
Tea 


Recipe 




14-54 


24-34 


4.88 


298 




Totals for 


Meal 


42.76 


73-81 


7-05 


863 


Totals for the Day 






131. 12 


202.99 


29.28 


2473 



156 



DIABETIC COOKERY 

5. AN ABSTINENCE DAY 





i 




;s 




.1 




Food 


1 


1 


1 

ft, 
gms. 


1 
gms. 


gms. 


1 


Breakfast 














Boiled Eggs 


2 


96 gms. 


12.86 


10.08 




142 


Almond Muffin 


I 




7.60 


7-5« 


0.03 


99 


Butter 


1 ball 


13 gms. 


0.13 


11.05 




100 


Spinach 


K cup 




2.93 


0.42 


4.46 


33 


cooked with Butter 






0.13 


11.05 




100 


Cream with Coffee 


5 tsps. 


26 gms. 


0.58 


10.47 


0.78 


100 




Totals for 


Meal 


24.23 


50-65 


5-27 


574 


Luncheon 














Clear Bouillon (Beef) 


I cup 




5-56 


0.68 




28 


Asparagus with Butter 














Sauce 






3-50 


22.46 


5-94 


240 


Lettuce with French 


4-5 leaves 




0.51 


22.36 


1.23 


207 


Dressing 


4 tbsps 












Cream Cheese 




I oz. 


7-34 


9-55 


0.68 


ri8 


Tea 
















Totals for 


Meal 


16.91 


55-05 


7-85 


593 


Dinner 














Clear Soup with Egg 














Dice 


1 cup 




18.99 


8.41 




152 


Broiled Shad 




3 oz- 


15-99 


8.07 




136 


Butter for Fish 






0.13 


11.05 




100 


Romaine Salad 














with French Dress 'g 


4 tbsps. 




0.51 


22.36 


1-23 


207 


String Beans with But- 














ter Sauce 


H recipe 




1.89 


7-63 


5-94 


100 


Coffee Jelly 






4-15 






16 




Totals for 


Meal 


41.66 


57-52 


7-17 


711 


Totals for the Day 






82.80 


163.22 


20.29 


1878 



An ideal "Abstinence Day" would be one, of course, in which all 
carbohydrate food is eliminated. For those in business who must 
lunch away from home, such a dietary is difficult to follow; accordingly 
one typical day's rations have been planned in detail in which the 
carbohydrates are reduced to 20 grams, just half of the allowance in 
the typical dietaries for the four seasons. In this dietary some of the 
carbohydrates are in the form of cellulose and will not, therefore, be 
converted into sugar in the organism. 



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